Galley 

Guide 

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Class. "TX ^ o 

Book .f'AT (A fa 

Copyright N°_ 

COPYRIGHT DEPOSrT. 




















,1 


THE GALLEY GUIDE 


A Purely Humanitarian Work, Planned Out of 
Consideration for the Digestive Apparatus of 
Those Who Cruise—The Thing, After All, 
Upon Which Success or Failure Largely 
Depends. 



ALEX. W. MOFFAT 

w 



New York 

The Motor Boat Publishing Company 

1923 


J 


.n itAi. 


Copyright, 1923. by 

THE MOTOR BOAT PUBLISHING COMPANY 



Press of 

J. J. Little & Ives Company- 
New York, U. S. A. 

SEP-i’23 


©CU?5 2751 

I 


FOREWORD 


Lucky is the crew which numbers among its mem¬ 
bers a man who likes to cook. There are such men, 
but generally the function of cooking is accepted as 
one of the few disagreeable duties of cruising by 
each member of the crew in turn, with varying suc¬ 
cess. A Galley Guide can neither create a love of 
cooking nor teach a man to be a good cook. It can, 
however, offer suggestions which may lighten the 
cook’s responsibilities by suggesting variety and by 
offering directions in plain language for preparing 
the dishes mentioned in Part I. 

Success in preparing an appetizing meal depends 
largely on the judgment used by the cook in determin¬ 
ing what dishes to prepare, weather and the time 
available for preparation considered. A few hints 
which apply to cooking under any and all conditions 
are in order. 

1. Have on hand sufficient fuel to keep the fire 
going throughout the cooking operations. Nothing 
can spoil a meal more surely than to let the fire go 
out under food that is half cooked and then to start 
it again. 

2 . Season all food before or during the cooking, 
not after it is taken off the stove. 

3 . Use pots and pans that are thoroughly clean 

of old grease. Use steel wool, cleaning powder and 

hot water for cleaning them, except pans which have 

• • • 
ui 


IV 


FOREWORD 




been used for egg. Egg hardens in hot water and 
dissolves easily in cold. 

4. Plan the whole meal beforehand and do not 
start cooking until all preparations are made. Set 
out cans, peel the potatoes, wash the vegetables and 
get the meat or fish ready to put on before cooking 
anything. 

5. Figure (if possible look up) the time that each 
item must cook so that the meal will be ready at one 
time, not in installments. It is impracticable to keep 
food warm on most marine stoves. 

6. Pay attention to the food on the stove. Vege¬ 
tables like rice and macaroni will scorch if not stirred 
unless they are placed in a double boiler. There 
is always a tendency to cook meat too long, vege¬ 
tables not long enough. 

7. If a recipe is being used follow it consistently; 
do not guess at quantities or time. 

Cooking is chemistry, a science demanding exact¬ 
ness for success. It can be good fun if attempted 
the right way and the most discouraging problem in 
the world if tackled in a haphazard fashion. Like 
most procedures which involve ingredients and ap¬ 
paratus the greatest secret of success is system. To 
prepare appetizing, healthful food, cleanliness is a 
first principle, requiring clean hands, clean cooking 
water, clean pots and pans and a clean icebox. To 
keep an icebox or food locker clean on a small boat 
the contents should be removed every few days and 
the inside scoured with hot water in which is am¬ 
monia and cleaning powder. The top of the stove 
should be cleaned in the same manner, particularly 
a coal stove. Elbow grease is much better than 
stove blacking. 


FOREWORD 


v 


The recipes contained in the Galley Guide can be 
prepared on any of the cook stoves on the market 
which have ovens built in or any on which a portable 
oven can be set over one of the burners. In stoves 
which regularly burn coal or wood it is suggested 
that charcoal be used as a warm weather substitute 
when a permanent fire is not required. It comes in 
bags, kindles quickly and gives a hot fire which 
leaves little ash. Most small cruisers are equipped 
with two-burner or three-burner stoves using gaso¬ 
line, kerosene or alcohol as fuel. The success with 
which these stoves are used depends on the regularity 
with which the burners are cleaned with the tool 
provided by the manufacturers for the purpose. 
Cleaning the stove should be as regular a perform¬ 
ance as washing dishes. 

The Galley Guide is divided into four parts. Part 
I, “Menus,” contains lists of breakfasts, lunches and 
dinners, together with dishes from which other com¬ 
binations may be arranged. Part II, “Recipes,” 
consists of instructions for preparing dishes con¬ 
sidered suitable for cooking aboard small cruisers. 
Part III, “Supplies,” suggests methods of storing 
food aboard and gives a list of supplies to serve as a 
reminder in provisioning for a cruise. Part IV is an 
appendix containing general information. 

Every effort has been made to word the recipes 
in such simple language that the beginner cannot go 
wrong if he follows directions faithfully. Terms 
familiar to professional chefs, like “dredge with 
flour,” “fold in the butter,” “baste,” “place on a 
trivet,” and other technicalities of expression in 
which domestic cook books abound, have been care¬ 
fully translated into plain English. 


VI 


FOREWORD 


Probably a great many suitable dishes have been 
omitted from the menus appearing in Part I. This 
is a guide rather than a cook book. Its purpose is to 
make easier the cook’s job by suggesting methods 
for systematizing the department, storing provisions 
and serving a wholesome, varied diet. When a man 
learns to cook with confidence in his results he in¬ 
variably likes to cook. In the interest of better 
cruising it is hoped that the Galley Guide will stimu¬ 
late, particularly in the younger generation, a new 
point of view toward cookery on the part of the man 
who has in the past considered himself a galley slave. 


’TWAS EVER THUS 

Sing me a song of the M. L. cook, 

May the Lord have mercy upon us! 

With a petrol stove in a greasy nook, 

May the Lord have mercy upon us! 

Our meals a lukewarm, lingering death; 

We’ll praise the Hun with our final breath 
If he’ll strafe our galley and slay our chef, 
May the Lord have mercy upon us! 

—Song of the Sea Slugs — Anonymous. 


CONTENTS 


PAGE 

Foreword .iii 

Part I. Menus 

Breakfasts . i 

Lunches and Suppers . . . L . ,. . . 8 

Dinners. 15 

Part II. Recipes 

Index to Recipes ........ 23 

Time Table for Cooking.24 

Breads, Biscuits, Cakes.28 

Desserts. 35 

Eggs.. . . . 40 

Fish, Oysters, Clams.. ,. 45 

Lobsters. 49 

Game. 51 

Meats. . . . 53 

Salads . t . t . . . . . 72 

Soups and Chowders 74 

Vegetables . . . ai L . . . . 80 

Cereals 90 

•• 

Vll 

















Vlll 


CONTENTS 


PAGE 

Sauces, Dressings, Gravies.91 

Beverages.95 

Part III. Supplies and Lists 

Storage of Supplies Afloat.99 

Lists of Marine Stores and Equipment . 103 

Lists of Food Stores.114 

Part IV. Miscellaneous 

Fireless Cookers Afloat.123 

Equipment and Stowage of a Small 
Cruiser.126 

(Reprinted from Motor Boat, Sept. 10, 

1922) 

Index.139 







THE GALLEY GUIDE 


PART I—MENUS 

(Each Dish Is Preceded by a Number, Which Refers 
to the Number of the Recipe To Be Found in 
Part II from Which It May Be Prepared.) 

BREAKFASTS 

A few complete breakfast menus are submitted. 
To economize space, dishes suitable for breakfast 
are tabulated in lists from which any desired com¬ 
bination may be selected. 

No. i 

Canned apple sauce 
210 Oatmeal 

203 Scrambled eggs 

1 Baking powder biscuits 
Jam 

1203 Coffee 

No. 2 

Bananas on Force 

204 Boiled eggs 
601 Bacon 

Buttered toast 
Jam 

1203 Coffee 


1 


2 


THE GALLEY GUIDE 

No. 3 

Fresh fruit 
Wheatena 

Griddle cakes and syrup 
Sausages 
Corn bread 
Coffee 

No. 4 

Fresh fruit 
Grape-nuts 
209 Dropped eggs on toast 
1203 Coffee 

No. 5 

Fresh fruit 
Puffed rice 

208 Fried eggs and bacon 
7 Muffins 
S3 Coffee 

No. 6 
Fresh fruit 

902 Fried hominy and syrup 
207 Ham and eggs 

1 Baking powder biscuits 
1203 Coffee 

No. 7 

Fresh fruit 
606 Liver and bacon 
904 Fried potatoes 
Toast 

Marmalade 
1203 Coffee 


1004 
11 

609 

5 

1203 


MENUS 

No. 8 

Fresh fruit 
Puffed wheat 
210 Omelet 
601 Bacon 
Toast 
1203 Coffee 

No. 9 

Fresh fruit 
1004 Wheatena 
607 Minced lamb on toast 
7 Muffins 
1203 Coffee 

No. 10 

102 Stewed prunes 
901 Boiled rice and syrup 
604 Chipped beef in cream 
Toast 

Marmalade 
1203 Coffee 

No. 11 

Canned peaches 

1002 Boiled hominy and molasses 
301 Fresh fish 

1 Baking powder biscuits 
1203 Coffee 

No. 12 

Preserved figs 
Force 

303 Fish balls 

2 Brown bread 
1203 Coffee 


4 


THE GALLEY GUIDE 


No. 13 
Fresh fruit 

902 Fried hominy and syrup 
910 Baked beans 
5 Corn bread 
1203 Coffee 

No. 14 

Canned apple sauce 
304 Fish pie 
Toast 
Jam 

1203 Coffee 

A FEW ROUGH WEATHER BREAKFASTS 

If the weather is too bad to keep a fire you are 
out of luck, anyway, and had better take pot luck 
out of the left-overs in the icebox, if any. Otherwise 
canned meats are the least unpalatable of the canned 
goods when eaten cold; canned fruit is beneficial. 
If a fire can be kept the following breakfasts offer 
the simplest preparation: 

No. i-R 

Fruit 

Bread and butter 
204 Boiled eggs 

1204 Tea (in egg water) 

No. 2-R 

Fruit 
Cold meat 
910 Baked beans 
1203 Coffee 


MENUS 


5 


No. 3-R 
Canned peaches 

1001 Cornmeal mush and molasses 
Crackers and jam 
1204 Tea (water in double boiler) 

No. 4"R 

Fruit 

Corned beef hash 
Coffee 

BREAKFAST DISHES 

FRUITS 

Apples 

101 Apple sauce, fresh 
Apple sauce, canned 
Bananas 
Blackberries 
Blueberries 
Cantaloupe 
Grapefruit 
Oranges 
Peaches 

Pears 

Cherries, canned 

102 Prunes, stewed 
Raspberries 
Strawberries 
Watermelon 
Blueberries 

CEREALS 

1001 Cornmeal mush 
Force 

Grape-Nuts 


6 


THE GALLEY GUIDE 


1002 Hominy 

1003 Oatmeal 
Puffed rice 

901 Rice 

1004 Wheatena 

BREADS 

1 Baking powder biscuits 

2 Brown bread 

3 Blueberry muffins 

4 Cookies 

5 Corn bread 

6 Ginger bread 

7 Muffins 
Toast 

9 French toast 

PRESERVES 

Damson jam 
Plum and apple jam 
Marmalade 
Raspberry jam 
Blackberry jam 
Strawberry jam 
Preserved figs 

BEVERAGES 

1201 Chocolate 

1202 Cocoa 

1203 Coffee 

1204 Tea 

MISCELLANEOUS 

601 Bacon 

602 Bacon and apple 

603 Bacon and tomato 


MENUS 


7 


910 Baked beans 

604 Chipped beef in cream 

201 Eggs and rice 

202 Scrambled eggs and asparagus 

203 Scrambled eggs on toast 

204 Eggs, boiled 

205 Eggs, creamed on toast 

206 Eggs, fried 

207 Eggs, fried, and ham 

208 Eggs, fried, and bacon 

209 Eggs, poached, on toast 

210 Omelet, plain 

211 Tomato omelet 

212 Rice omelet 

213 Potato omelet 

214 Shirred eggs 

301 Fish, fried 

302 Fish, baked 

303 Fish balls 

304 Fish pie 

605 Ham slice fried 

902 Fried hominy and syrup 

606 Liver and bacon 

607 Minced lamb on toast 

903 Potatoes, hashed brown 

904 Potatoes, fried 

905 Potatoes, baked 

305 Pigs in blankets (oysters) 

608 Rice and mutton scallop 

306 Sardines fried on toast 

609 Sausages 
646 Sausage roll 

10 Buckwheat cakes and syrup 

11 Wheat cakes and syrup 

307 Cods tongues and sounds fried * 


*Ask Gordon Prince; he knows. 



8 


THE GALLEY GUIDE 


LUNCHES AND SUPPERS 

Under this heading are listed meals which are suit¬ 
able either for lunch or supper. Their preparation is 
less elaborate than those listed under the head of 
“Dinners,” and can be accomplished while under 
way. Most small cruisers are under way during the 
day and at anchor at night, thus making it easier 
for the cook to provide a light meal in the middle of 
the day and the principal meal after the day’s run. 

A few complete lunch or supper menus are sub¬ 
mitted. To economize space dishes suitable for 
lunch or supper are tabulated in lists from which any 
desired combination may be selected: 


No. i 

Canned vegetable soup 
306 Fried sardines on toast 
932 Baked macaroni 
1204 Tea 

No. 2 

Canned oxtail soup 
610 Chops with peas 
905 Baked potatoes 

1202 Cocoa 

No. 3 

Canned tomato soup 
Cold meat 
707 Potato salad 

Crackers and cheese 

1203 Coffee 


MENUS 


9 


No. 4 

Canned pea soup 
617 Spaghetti and chicken 
914 Spinach 

1 Baking powder biscuits 
1204 Tea 

No. 5 

301 Fried fish 
933 Tomato and rice 
904 Fried potatoes 

1203 Cofifee 

No. 6 

Canned chicken soup 
309 Scalloped oysters 
Toast 

1204 Tea 

No. 7 

216 Cheese eggs 

710 Lettuce and tomato salad 

103 Bread pudding 
1201 Chocolate 

No. 8 

Canned vegetable soup 
215 Eggs Benedict 
Canned peaches 
Cofifee 

No. 9 

909 Scalloped corn 
605 Fried ham slice 
906 Boiled potatoes 

104 Indian pudding 
1204 Tea 


THE GALLEY GUIDE 


No. io 

910 Baked beans 

2 Boston brown bread 
704 Fruit salad 
1203 Coffee 

No. 11 

611 Creamed chicken on toast 
905 Baked potatoes 
105 Junket 

1202 Cocoa 

No. 12 

Canned tomato soup 

613 Frankfurters and bacon 
901 Boiled rice 

102 Stewed prunes 

1203 Coffee 

No. 13 

801 Clam broth 
308 Steamed clams 
706 Vegetable salad 

1204 Tea 

No. 14 

614 Hamburg steak 

917 Spaghetti and tomato 
9 French toast and syrup 
1203 Coffee 


MENUS 


ii 


A FEW ROUGH WEATHER LUNCHES 

OR SUPPERS 

(See note under “Rough Weather Breakfasts.” 
The same applies.) 


No. i-R 

803 Corn chowder 
Cold canned willy 
Crackers and cheese 

1203 Coffee 

No. 2-R 

Canned soup 
910 Baked beans 
711 Tuna salad 

1204 Tea 

No. 3-R 

Canned soup 
707 Potato salad 
Cold meat 
Canned fruit 

No. 4-R 

Canned spaghetti, hot 
Canned chicken, hot 
Fresh fruit 
1203 Coffee 


12 


THE GALLEY GUIDE 


LUNCH AND SUPPER DISHES 

DESSERTS 

103 Bread pudding 
Canned fruit 
Crackers and cheese 

9 French toast 
Fresh fruit 

902 Fried hominy and syrup 
11 Griddle cakes 

104 Indian pudding 

105 Junket 
Preserved figs 

106 Rice pudding 

107 Pies 

BEVERAGES 
See Breakfast Dishes 

EGGS 

215 Benedict 

216 Cheese eggs 

217 Devilled 

218 Omelet with green vegetables 
203 Scrambled 

608 Scrambled with sausage 

FISH 

302 Baked 

308 Steamed clams 
301 Fried 

303 Fish balls 

309 Oysters, scalloped 

305 Pigs in blankets (oysters) 


MENUS 


13 


312 Salmon 
306 Fried sardines 
314 Tuna 

318 Scallops fried with bacon 

MEATS 

Cold assorted 

610 Chops 

611 Creamed chicken on toast 

612 Croquettes 

613 Frankfurters in bacon 

605 Ham slice fried 

614 Hamburg steak 

615 Hash 

606 Liver and bacon 
609 Sausages 

616 Steak 

FRESH SOUPS AND 
CHOWDERS 

801 Clam broth 

802 Clam chowder 

803 Corn chowder 

804 Fish chowder 

805 Oyster stew 

806 Cream corn soup 

807 Cauliflower 

808 Salmon bisque 

809 Tomato soup 

810 Soup stock 

SALADS 

701 Asparagus 

702 Celery and apple 

703 Cold slaw 

704 Fruit 


14 


THE GALLEY GUIDE 


705 Lettuce 

706 Mixed vegetable 

707 Potato 

708 Salmon 

709 String bean 

710 Tomato 

711 Tuna 

SALAD DRESSINGS 

1101 French 

1102 Mayonnaise (Trick stuff. 

Better buy it in a jar.) 

VEGETABLES 

910 Baked beans 

902 Fried hominy 
909 Scalloped corn 
932 Baked macaroni 
919 Boiled macaroni 

905 Baked potatoes 

906 Boiled potatoes 
904 Fried potatoes 

903 Hashed brown potatoes 

907 Lyonnaise potatoes 
901 Rice 

912 Baked spaghetti 

913 Boiled spaghetti 

914 Spinach 

915 Sweet potatoes, boiled 

916 Sweet potatoes, fried 

MISCELLANEOUS 

617 Baked spaghetti with chicken 

618 Curried meat with rice 
315 Curried fish with rice 
643 Chicken pie 


MENUS 


15 


645 Meat pie 
644 Stew 

917 Spaghetti and tomato 
933 Rice and tomato 

DINNERS 

No. 1 

807 Cauliflower soup 
632 Irish stew 
705 Lettuce, French dressing 
Crackers and cheese 
1203 Coffee 

No. 2 

616 Steak 
920 Fried onions 
903 Hashed brown potatoes 
911 String beans 
Fruit 

No. 3 

801 Clam broth 
620 Beef pot roast 
932 Baked macaroni 
922 Peas 
105 Junket 
1203 Coffee 

No. 4 

631 Roast ham 
916 Fried sweets 
922 Green peas 
104 Indian pudding 
1203 Coffee 


i6 


THE GALLEY GUIDE 
No. 5 

806 Cream corn soup 
605 Ham slice fried 
905 Baked potatoes 
9 French toast and syrup 
1203 Coffee 

No. 6 

610 Lamb chops 
908 Hashed creamed potatoes 
911 String beans 
103 Bread pudding 
1203 Coffee 

No. 7 

808 Salmon bisque 
624 Roast chicken 
928 Spinach 

903 Hashed brown potatoes 
106 Rice pudding 

No. 8 

302 Baked fish 
917 Spaghetti and tomato 
902 Fried hominy and syrup 
1203 Coffee 

No. 9 

Canned soup 
618 Curried chicken 
907 Lyonnaise potatoes 
Crackers and cheese 
Fruit 


MENUS 
No. io 


17 


804 Fish chowder 
706 Vegetable salad 
4 Cookies 
1203 Coffee 

No. 11 

806 Cream corn soup 
633 Roast lamb 
935 Roast potatoes 
917 Stewed celery 
Fruit 


No. 12 

619 Roast beef 
935 Roast potatoes 
915 Carrots 

11 Griddle cakes and syrup 

1203 Coffee 

No. 13 

Canned vegetable soup 
315 Boiled fish, cream sauce 
930 Stewed tomatoes 
Preserved figs 

1204 Tea 


No. 14 

Canned chicken soup 
615 Hash 

932 Baked macaroni 
918 Corn on cob 
1202 Cocoa 


i8 


THE GALLEY GUIDE 


A FEW ROUGH WEATHER DINNERS 

(See note under “Rough Weather Breakfasts.”) 

No. R-i 

621 Beef stew 
706 Vegetable salad 

1202 Cocoa 

No. R-2 
Canned soup 

604 Chipped beef in cream 
Canned fruit 

1203 Coffee 

No. R-3 
Cold meat 

933 Rice and tomatoes 
• 1203 Coffee 

No. R-4 

613 Frankfurters 
906 Boiled potatoes 
Canned corn 

1204 Tea 

DINNER DISHES 

Desserts. See Lunches 
Soups and Chowders. See 
Lunches 

Salads and Dressings. See 
Lunches 

Beverages. See Breakfasts 
Breads, etc. See Breakfasts 


MENUS 


19 


FISH 

302 Bluefish, baked 
311 Bass 

308 Steamed clams 
315 Boiled cod 

302 Cod, baked 
301 Cod, fried 

303 Fish balls 

317 Fish or lobster curry 

301 Fish (any kind), fried 
315 Haddock, boiled 

302 Haddock, baked 

301 Haddock, fried 

302 Halibut, baked 

315 Halibut, boiled 

301 Halibut, fried 
310 Lobsters, boiled 

316 Oysters, fried 
805 Oyster stew 

302 Swordfish, baked 
315 Swordfish, boiled 

318 Scallops, fried 

MEATS 

601 Bacon 

619 Beef roast 

620 Beef pot roast 
604 Chipped beef 

Chicken: 

621 Boiled 

622 Fricassee 

623 Fried 

624 Roast 
610 Chops, lamb 

625 Chops, pork 

612 Croquettes, chicken 


20 


THE GALLEY GUIDE 


612 Croquettes, beef 
618 Curry, chicken 
618 Curry, beef 

626 Duck (domestic) 

401 Duck (wild) 

628 Fowl 

613 Frankfurters 

629 Goose (domestic) 

402 Goose (wild) 

631 Ham roast 

605 Ham slice fried 

614 Hamburg 

615 Hash 

632 Irish stew 

606 Liver 
Lamb: 

633 Le g 

634 Forequarter 

635 Saddle 
610 Chops 

607 Minced on toast 
Mutton: 

637 Leg 

638 Saddle 

639 Pork roast 
625 Pork chops 
624 Stew 

616 Steak 

641 Veal, leg 

642 Veal, loin 

VEGETABLES 

934 Asparagus 

910 Baked beans 

911 String beans 
942 Beets 


MENUS 


21 


943 Brussels sprouts 

944 Cabbage 

945 Carrots 

946 Cauliflower 

947 Celery 

918 Corn (cob) 

919 Macaroni 

920 Onions, fried 
932 Onions, boiled 

921 Parsnips 

922 Green peas 

923 Split peas 

915 Sweet potatoes, boiled 

916 Sweet potatoes, fried 
White potatoes: 

905 Baked 

906 Boiled 
904 Fried 

903 Hashed brown 

907 Lyonnaise 

908 Hashed in cream 

935 Roast 
901 Rice 

927 Spaghetti 

928 Spinach 

929 Squash 

930 Tomatoes 

931 Turnips 







PART II—RECIPES 


INDEX TO RECIPES 

Bread, biscuits, cake, etc., recipe numbers 

Desserts, recipe numbers.*.. .. 

Eggs, recipe numbers... 

Fish, oysters, clams, recipe numbers. 

Lobster, recipe numbers... 

Game, recipe numbers. 

Meats, recipe numbers. /... 

Salads, recipe numbers. 

Soups, chowders, recipe numbers....... 

Vegetables, recipe numbers. 

Cereals, recipe numbers. 

Sauces, dressing, gravy, recipe numbers. 
Beverages, recipe numbers.. 


i- ioo 
IOI- 200 
201- 300 
301- 400 
310 & 317 
401- 500 
601- 700 
701- 800 
801- 900 
901-1000 

IOOI-IIOO 
I101-1200 
1201-1300 


23 













TIME TABLE FOR COOKING 


The lengths of time given apply to the usual marine 
stove with a good fire. The times vary in cooking 
with the size of the pieces; in the case of vegetables 
with the state of ripeness (as a general rule boil 
vegetables until soft). If a fireless cooker is used, 
follow the temperature tables for heating the stones 
and the time tables for leaving the food in the cooker, 
which are always furnished by the manufacturer of 
every fireless cooker. Food is prepared in the same 
manner. 


- BOILING 



f -Time 

■\ 

Article 

Hours 

Minutes 

Coffee . 


1 

Eggs, soft. 


3 to 5 

Eggs, hard --... 


20 

Mutton leg. 

.2 to 3 


Ham, io- to 12-lb. .. 

.4 to 5 


Fowl, 4- to 5-lb.. 

.2 to 3 


Chicken.. 

- ito 


Lobster.. 

25 to 35 

Fish (except varieties below). 


3-lb.. 


25 to 30 

Bluefish, 4- to 5-lb... 


40 to 45 

Bass, 4- to 5-lb. 


40 to 45 

Salmon, 2- to 3-lb.... 


30 to 35 

Potatoes, white (depending on 

size)... 

24 

20 tO 30 

















RECIPES 


25 


f X 1UIC -^ 

Article Hours Minutes 

Potatoes, sweet (depending on 

si ze ). 15 to 25 

Asparagus. 20 to 30 

Peas (till soft). 20 to 60 


Lima beans ... .. 1 to 134 

Beets, new.. 45 

Beets, old. 3 to 4 

Cabbage . 35 to 60 

Turnips.. 30 to 45 

Onions. 45 to 60 

Spinach . 25 to 30 

Corn (cob)... 12 to 20 

Cauliflower. 20 to 25 

Brussels sprouts.. 15 to 20 

Tomatoes . 15 to 20 

Rice ... 20 to 25 

Macaroni. 20 to 30 

Spaghetti. 20 to 30 


BROILING 

As few marine stoves on small boats are equipped 
for broiling, this method of cooking fish and meat 
is omitted. 

BAKING AND ROASTING 

f -Time- N 


Article Hours Minutes 

Baking powder biscuits. .. 12 to 15 

Brown bread (steamed).... 3 and 30 

Blueberry muffins.: 20 to 25 

Corn bread... 20 to 30 



























2 6 


THE GALLEY GUIDE 


Time 


Article 

Hours 

Minutes 

Cookies ... 



12 

Cake (layer)... 



20 to 30 

Gingerbread . 



20 to 30 

Muffins . 



20 to 25 

Bread pudding. 

1 



Rice pudding. 

1 



Indian pudding. 

3 



Scalloped dishes (ingredients 




cooked) . 



12 to 15 

Baked beans.. 

6 

to 8 


Roast beef, 5 lb., rare.. 

1 



Roast beef, 5 lb., well done. 

1 


and 20 

Roast beef, 10 lb., rare .... 

1 

and 30 

Roast beef, 10 lb., well done. 

1 

and 50 

Mutton saddle. 

1 


and 30 

Roast lamb, leg. 

1 34 to 1 


Roast lamb, forequarter.... 

1 

to 1)4 


Veal, leg roast. 

3 l / 2 to 4 


Veal, loin roast.. . 

2 

to 3 


Roast pork. 

3 

to 3^2 


Chicken roast.. 

1 

to 1V2 


Turkey roast.1. 

2)4 tO 3 


Duck (domestic) . 

I 

to 1)4 


Duck (wild) . 



20 to 30 

Goose (domestic).. 

2 



Goose (wild) .... 

I 



Fish, 3 to 4 lb.. 



45 to 60 

Fish, small . 



20 to 30 

Bacon ... 



5 


FRYING 

No time table is necessary for frying because the 
results are constantly visible. The pan should be 
very hot before meat, fish or potatoes are placed in 




























RECIPES 


27 


it. Particularly in the case of steaks and chops the 
hot pan serves to sear the outside of the meat so 
that the juices are retained. Meat started in a cool 
pan will always be dry when served. A small piece 
of pork or two slices of bacon will furnish enough 
grease in the pan for most frying. Too much grease 
prevents food from browning in the pan. No men¬ 
tion is made of frying in deep fat, because this is 
impracticable on small boats. 


RECIPES 

(Plenty for 4 men, enough for 6) 

Some of the recipes offered herewith are ele¬ 
mentary. Novices who pride themselves at least 
on their ability to boil coffee and fry bacon may be 
glad to know that coffee is better for being brought 
to a boil in cold water, and that bacon is better for 
being cooked in the oven instead of in a frying pan. 
Elementary dishes are only included in order to offer 
methods which will insure the most appetizing results 
with the equipment at hand. 


BREADS, BISCUITS, CAKE, ETC. 

1—Baking Powder Biscuits. 

2 cups flour 

4 teaspoons (filled level) Royal 
Baking Powder 
y 2 teaspoon salt 

2 tablespoons (scraped level) 
butter 

24 cup milk or half milk and half 
water 

Mix thoroughly baking powder, flour and salt; add 
butter, rubbing it in with finger tips in mixing bowl; 
add liquid slowly, mixing with fingers to consistency 
of dough. Sprinkle some flour on a board to prevent 

28 


RECIPES 


29 

dough from sticking and roll or pat the dough to 
about an inch in thickness, then cut to size of biscuits. 
Warm the baking or biscuit pan and wipe the inside 
with butter to prevent dough from sticking. Place 
biscuits in pan and bake in hot oven 15 to 20 minutes. 

2— Boston Brown Bread. 

1 cup (level) whole wheat or 
graham flour 
1 cup (level) corn meal 

1 cup (level) ground rolled oats 

(oatmeal) 

5 teaspoons (level) Royal Bak¬ 
ing Powder 

1 teaspoon (level) salt 
24 cup molasses 

Ip3 cups milk 

Mix thoroughly the dry ingredients; add the 
molasses to the milk and add liquid to dry ingredi¬ 
ents ; beat thoroughly and place in greased molds. 
Do not fill molds over two-thirds full. Use empty 
baking powder or coffee tins with covers for molds. 
Steam for 3^2 hours; remove covers and bake in 
oven until top is dry. To steam place molds on a 
wire support placed on the bottom of a kettle con¬ 
taining boiling water, allowing the water to come 
half way up around the molds. Kettle should be 
closely covered and boiling water added as necessary 
to maintain level. 

3— Blueberry Muffins. 

2 cups (level) flour 

3 teaspoons (level) Royal Bak¬ 

ing Powder 


THE GALLEY GUIDE 


30 

Blueberry Muffins—Continued 

1 teaspoon (level) salt 

1 tablespoon (level) sugar 
cup (level) milk 

2 eggs 

1 tablespoon (level) butter or 
lard 

1 cup (level) berries 

Mix thoroughly flour, baking powder, salt and 
sugar; add milk slowly, then the eggs previously 
well beaten, then the butter melted. Mix well and 
add the berries dusted with flour. Grease muffin tins 
and drop one spoonful into each partition. Bake 25 
to 30 minutes in moderate oven. 

4—Cookies. 

\ cup butter 

2 cups (level) sugar 
24 cup milk 

2 eggs 

34 teaspoon grated nutmeg 

1 teaspoon vanilla or grated 
rind of 1 lemon 

4 cups (level) flour 

3 teaspoons (level) Royal Bak¬ 

ing Powder 

Beat the butter with a spoon in a mixing bowl until 
it becomes creamy in consistency, then add the sugar 
slowly, beating well; beat the eggs in separate bowl, 
add milk to them and beat again; add milk and eggs 
to butter and sugar gradually, stirring well; add 
vanilla (or lemon) ; mix thoroughly 2 cups of flour 
with baking powder and nutmeg and add; mix the 
whole, adding enough of the remaining 2 cups of 
flour to make a consistency that will roll out thin 


RECIPES 


3 i 


with a rolling pin on a floured board. Cut to de¬ 
sired shapes, sprinkle with sugar, bake in greased 
pans in hot oven for 12 minutes. 

5— Com Bread. 

1 cup (level) corn meal 

1 cup (level) flour 

4 teaspoons (level) Royal Bak¬ 

ing Powder 

3 tablespoons (level) sugar 

1 teaspoon (level) salt 
1V2 cups milk 

2 tablespoons (level) melted 

butter 
1 egg 

Thoroughly mix corn meal, flour, baking powder, 
sugar and salt; add milk, butter and beaten egg in the 
order named; beat well and pour into greased shal¬ 
low pan. Bake in hot oven for about 25 minutes. 

6— Gingerbread. 

cup butter 

1 cup (level) dark molasses 
y 2 cup boiling water 

2 cups (level) flour 

1 teaspoon (level) soda 
y 2 teaspoon salt 
I y 2 teaspoons (level) ginger 
y 2 teaspoon cinnamon 

Mix butter, molasses and water; add all other in¬ 
gredients mixed together and beat well. Pour into 
greased pans and bake in a moderate oven for 25 
minutes. 


THE GALLEY GUIDE 


32 

7—Muffins. 

2 cups (level) Hour 

3 teaspoons (level) Royal Bak¬ 

ing Powder 

1 tablespoon (level) sugar 
y 2 teaspoon salt 

1 cup (level) milk 

2 eggs 

1 tablespoon (level) butter 

Mix flour, baking powder, sugar and salt; add milk, 
well-beaten eggs and the butter melted; mix well. 
Half fill greased muffin pans and bake in hot oven 
20 to 25 minutes. 


8—Cake. 

(May be used with sauce for Cottage Pudding.) 

Yl cup butter 

1 cup (level) sugar 

1 egg 

1 teaspoon (level) vanilla ex¬ 
tract 

1 cup (level) milk 

2 cups (level) flour 

3 teaspoons (level) Royal Bak¬ 

ing Powder 
y 2 teaspoon salt 

Beat the butter with a spoon in a mixing bowl 
until it becomes creamy in consistency, then add the 
sugar slowly, beating well; add well beaten egg and 
vanilla; mix thoroughly the flour, baking powder 
and salt and add to first mixture a little at a time, 
alternately with milk, while beating. Bake in 
greased pans 20 to 30 minutes in moderate oven. 


RECIPES 


33 


9— French Toast. 

i egg 

teaspoon salt 

1 tablespoon (level) sugar 
yi cup milk (or coffee) 

Mix the above ingredients together in a flat dish; 
soak slices of bread about half an inch thick in the 
mixture and fry the bread on both sides in a greased 
hot frying pan. Serve with maple syrup while hot. 
The above quantities of ingredients will be sufficient 
to soak 4 slices. Multiply for as many slices as 
desired. 

10— Buckwheat Cakes. 

(Prepared buckwheat flour may be obtained with 
directions on the package for making cakes by add¬ 
ing water and cooking.) Otherwise: 

2 cups (level) buckwheat flour 

i cup (level) flour 

6 teaspoons (level) Royal Bak¬ 

ing Powder 
iy 2 teaspoons salt 
2]/ 2 cups milk (or y 2 milk and y 2 
water) 

i tablespoon (level) molasses 

i tablespoon (level) melted 

butter 

Mix together flours, baking powder and salt; add 
molasses and butter to the milk; add second mixture 
to first and beat well. Heat frying pan or prefer¬ 
ably griddle very hot and grease slightly. Pour bat¬ 
ter on hot surface to the size of cake desired and 
brown. Turn only once. 


THE GALLEY GUIDE 


34 

ii—W heat Cakes. 

2 cups (level) flour 
y 2 teaspoon salt 

5 teaspoons (level) Royal Bak¬ 
ing Powder 

1 y 2 cups milk 

2 tablespoons melted butter 

Mix together flour, baking powder and salt; add 
milk and melted butter; beat well and proceed as in 
recipe No. io. 


12 —Bread (without yeast). 


4 cups (level) flour 
i teaspoon (level) salt 
i tablespoon (level) sugar 
7 teaspoons (level) Royal Bak¬ 
ing Powder 

I medium size, cold boiled po¬ 
tato 

milk (evaporated milk mixed 
with water, or plain water) 


Mix thoroughly together flour, salt, sugar, and 
baking powder; rub in potato through a strainer; 
add sufficient milk or water to mix smoothly into a 
stiff batter. Place at once in a greased bread pan, 
smooth the top with a knife dipped in melted butter 
and stand in a warm place for 30 minutes. Bake in 
moderate oven for about 1 hour. When done take 
from pan, moisten top of loaf with a few drops of 
cold water and allow to cool before putting away. 


RECIPES 


35 


13—Sally’s Graham Bread. 

ip2 cups molasses 

1 teaspoon (level) soda 

1 teaspoon (level) salt 

1 pint sour milk (or butter¬ 

milk) 

y 2 cup bran 
I quart graham flour 
I pint white flour 

Dissolve the soda in the molasses; then mix all 
ingredients together and stir well; place in greased 
bread pan and bake 1 hour in slow oven. (To pre¬ 
vent oven getting too hot the door may be kept ajar.) 


DESSERTS 

* 

101—Apple Sauce. 

Wipe, cut in quarters, core and pare eight apples, 
preferably sour ones. Make a syrup by boiling for 
seven minutes in a saucepan one cup of sugar and 
one cup of water in which is a shaving of lemon rind. 
Then remove lemon, add enough apples to cover 
bottom of saucepan, watch carefully during cooking 
and remove apples as soon as they are soft, repeating 
until all apples are cooked. When all are cooked 
pour the syrup remaining in the saucepan over them. 
Apple sauce may be used as a dessert or as a vege¬ 
table served with pork, duck or goose. A good des¬ 
sert may be had by pouring apple sauce over the 
cake described in Recipe No. 8. 


36 THE GALLEY GUIDE 

102— Stewed Primes. 

Wash as many primes as desired. Put in sauce¬ 
pan, cover with cold water and soak for two hours; 
then cook until soft in the same water. When nearly 
soft add sugar or molasses to sweeten to taste. If 
desired to improve the flavor add the juice of one 
lemon. 

103— Bread Pudding. 

2 cups (level) stale bread 

crumbs 

1 quart scalded milk (brought 

almost to a boil and re¬ 
moved) 

Ys cup sugar 
Y\ cup melted butter 

2 eggs 

y 2 teaspoon salt 

1 teaspoon vanilla or *4 tea¬ 

spoon cinnamon, nutmeg or 
other spice 

Soak bread crumbs in the milk and set aside until 
cool, then add the sugar, butter, eggs slightly beaten, 
salt and flavoring in the order named. Place in but¬ 
tered baking dish (Pyrex glass or regular heat re¬ 
sisting earthenware) and bake 1 hour in slow oven. 
Serve with Vanilla Sauce (Recipe No. 1108). 

104— Indian Pudding. 

2 cups (level) boiling water 
1 teaspoon (level) salt 

5 tablespoons (level) corn meal 

3 cups (level) hot milk 
Y\ cup molasses 

y 2 teaspoon ginger 


RECIPES 


37 

Add salt to boiling water and sift in the corn meal 
slowly; boil for ten minutes, stirring often. All the 
milk, molasses and ginger mixed together; pour into 
a greased baking dish and bake very slowly for three 
hours. Serve with cream, Vanilla Sauce (Recipe 
No. 1108) or Hard Sauce (Recipe No. 1107). 

Mock Indian Pudding. 

y 2 small loaf bakers’ whole 
wheat or graham bread 
354 cups milk 
y 2 cup molasses 
butter 

Remove crusts from bread and cut into about five 
slices of uniform thickness. Spread generously with 
butter, lay in baking dish and pour over three cups 
of the milk and the molasses mixed together. Bake 
2 to 3 hours in very slow oven, stirring every twenty 
minutes during first hour and then adding the re¬ 
maining half cup of milk. 

105— Junket. 

Comes in the form of tablets with complete direc¬ 
tions on the container. An easy, quick dessert. 

106— Rice Pudding. 

y 2 cup rice 
2 cups (level) milk 

2 cups (level) boiling water 

y. cup sugar 
y 2 teaspoon salt 
I teaspoon nutmeg, grated 
1 cup (level) chopped raisins 


THE GALLEY GUIDE 


38 

Wash the rice, mix all ingredients together and 
pour into greased baking dish. Bake slowly for 
three hours, stirring occasionally during first hour 
to prevent rice and raisins from settling. 

107—Pies. 

To make the pastry for any variety of pie proceed 
as follows: 

3 cups pastry flour 
1 teaspoon sugar 
y 2 teaspoon salt 
i*4 cups butter 
1 tablespoon lemon juice 
ice water 

Thoroughly mix flour, sugar and salt; add the 
butter and rub in with finger tips or chop with a 
knife in each hand until mixture is like a fine meal 
in consistency; add lemon juice and enough water 
(about two-thirds of a cup) to form a stiff paste. 
Roll out on a floured board with a rolling pin in a 
thin sheet and fold in four layers. Repeat this roll¬ 
ing and folding three times. Place on ice until 
chilled. When ready to bake roll the paste to Y\ in. 
thick and line a tin pie plate with it. Trim the edges 
with a knife and press them firmly. Roll out paste 
for top crust y 2 in. larger than diameter of plate 
and cut a few small gashes in it. Fill the lined plate 
with the pie mixture to be used, place the paste for 
top crust on top, turning the edge under the lower 
crust. Bake for about 40 minutes in an oven which 
is very hot for the first 15 minutes; the heat should 
be reduced for the remainder of the time. The 
amounts given make two pies. 


RECIPES 


39 


Pie Fillings. 

Sliced Apples (each pie). 

334 cups pared and sliced apples 
y 2 cup sugar 
34 teaspoon salt 
Yz teaspoon nutmeg or cinnamon 

Place apples in lower crust plate; mix sugar, salt 
and seasoning and cover apples. Put top crust paste 
in place and bake as directed above. 

Blueberry. 

234 cups blueberries 
Yz cup sugar 
2*4 tablespoons flour 
i teaspoon butter 

Proceed as with apple filling, adding the flour and 
sugar mixed and dotting the butter over the top be¬ 
fore top crust paste is put in place. 

Cherry. 

Follow recipe for Blueberry Pie, using stoned 
cherries in place of blueberries and using 34 CU P 
more sugar. 

Prune. 

Same as Cherry Pie, using stoned prunes cut in 
quarters, 34 cup sugar, i tablespoon flour and the 
grated rind of one orange (no butter). 

108—Baked Apples. 

Wipe, core and pare as many apples as required. 
Put in a baking dish and fill cavities in apples with 


40 


THE GALLEY GUIDE 


sugar and a little cinnamon. Use about *4 cup sugar, 
Y teaspoonful cinnamon to 8 apples. Cover bottom 
of baking dish with boiling water and bake in a hot 
oven until apples are soft. Spoon the syrup in the 
baking dish over the apples frequently while cooking. 

109—Baked Bananas. 

Remove skins from six bananas and cut in halves, 
lengthwise. Put in a shallow pan. Mix 2 table¬ 
spoons melted butter, cup sugar and 2 tablespoons 
lemon juice. Pour half the mixture over the 
bananas and bake 20 minutes in a slow oven, spoon¬ 
ing the remaining half of the mixture over the 
bananas during the baking. 

EGGS 


201— Eggs and Rice. 

Fill buttered baking dish half full of boiled rice 
well salted and peppered. With a large spoon make 
as many depressions in the rice as the number of 
eggs to be served. Break an egg into each depres¬ 
sion, sprinkle with salt and strew with bits of butter. 
Bake until the eggs are set (poached). 

202— Scrambled with Asparagus. 

Boil asparagus in salted water until soft, using 
just the tips, either canned or fresh. Put the as¬ 
paragus on slices of hot buttered toast, strew top 
of asparagus with bits of butter and serve scrambled 
eggs around the asparagus on platter. (See Recipe 
No. 203 for best way to scramble eggs.) 


RECIPES 


4i 


203— Scrambled on Toast. 

Break the number of eggs to be scrambled into a 
mixing bowl. To each 4 eggs add y 2 cup water, 
teaspoon salt and l /\. teaspoon pepper and stir well 
with a spoon. Pour into frying pan which is well 
warmed but not too hot. Cook on slow fire until 
eggs reach the consistency preferred, adding salt 
to taste before they are completely cooked, and con¬ 
tinually scraping the eggs from the bottom of the 
pan as they become solid to prevent them from 
scorching. Serve on slices of hot buttered toast. 

204— Boiled (two methods). 

1. Have water boiling vigorously; place eggs 
gently in the water with a spoon to prevent cracking. 
Leave in for three minutes for soft boiled and twenty 
minutes for hard boiled. Serve immediately, as the 
eggs will continue to get harder as they cool. 

2. Place eggs in cold water, allowing it to heat 
gradually until the boiling point is reached, then 
remove. Eggs will be soft boiled the equivalent of 
3 minutes by the first method. 

205— Creamed on Toast. 

4 eggs 
Yz teaspoon salt 
teaspoon pepper 
2 cups hot milk 

1 teaspoon butter 

4 slices buttered toast 

Beat eggs slightly, add salt and pepper and stir 
them into the hot milk; cook over hot water in a 
double boiler, stirring constantly until mixture is 


42 THE GALLEY GUIDE 

thick and creamy. Add the butter and serve on but¬ 
tered toast. 

206— Fried Eggs. 

Place one tablespoonful of lard, Crisco, butter or 
piece of pork or bacon fat of equivalent size in hot 
frying pan. When melted break eggs carefully into 
pan, add a pinch of salt and pepper to each egg while 
cooking and spoon the liquid over the eggs continually 
while cooking. Remove when whites are firm. If 
many eggs are cooked add butter or fat to the pan 
as necessary to enable it to be spooned over the eggs. 

207— Ham and Eggs. 

Place thick slices of cold boiled ham in dry hot 
frying pan, turning occasionally to prevent sticking 
until thoroughly heated. Fry eggs as in Recipe No. 
206, using the ham fat instead of butter or other 
fat and serve the eggs on the ham. 

208— Bacon and Eggs. 

Cook bacon as directed in Recipe No. 601. Use 
fat remaining in baking pan to fry eggs as directed in 
Recipe No. 206. Serve together. 

209— Poached (Dropped) Eggs. 

Place two or three muffin rings, which have been 
greased in a frying pan two-thirds full of boiling 
water in which is ]/ 2 tablespoon of salt to 1 quart of 
water. Break each egg separately in a saucer and 
carefully slide it into a muffin ring. The water 
should cover the eggs. Remove egg and ring together 
with a greased lifter when there is a film over the 


RECIPES 


43 


yoke and the white is firm. Replace ring in water 
for another egg. It is possible to poach eggs with¬ 
out the muffin rings, but they spread so much that 
it is difficult to pick them up when done. Serve 
poached eggs on hot buttered toast. Add pepper and 
salt to taste. 

210— Plain Omelet. 

For each 3 eggs: 3 tablespoons milk or water, }4 
teaspoon salt and teaspoon pepper. Beat the eggs 
with a fork, add liquid salt and pepper and mix well. 
Melt 1 teaspoon fat or butter in hot frying pan or 
omelet pan for each 3 eggs; pour in the mixed eggs 
and while cooking lift the edges of the omelet to 
allow thin portions to run underneath, shaking the 
pan until eggs are set to prevent sticking. When 
brown underneath fold the omelet over with a lifter 
and serve. If a hinged omelet pan is used to fold, 
after the pan is folded knock top and bottom of the 
pan sharply to free the omelet before dumping on 
platter. 

211— Tomato Omelet. 

Heat in a saucepan 1 can of tomatoes, stirring to 
prevent scorching; add salt and pepper to taste. 
Pour tomatoes over lower half of omelet before 
folding. (See Recipe No. 210 for omelet.) 

212— Rice Omelet. 

To 1 cup cold boiled rice add 1 cup milk, 3 well- 
beaten eggs, >4 teaspoon salt, T /$ teaspoon pepper 
and 1 teaspoon butter. Mix well and cookhill brown 
in a well-greased frying pan or omelet pan. 


THE GALLEY GUIDE 


44 

213— Potato Omelet. 

Fry several slices of bacon brown; take them out, 
leaving the fat in the frying pan. Chop fine 2 cups 
cold boiled potatoes and cook till brown in the bacon 
fat. Serve with the bacon, placing fried eggs or 
poached eggs on top if desired. 

214— Shirred (Baked) Eggs. 

Butter the inside of as many cups as there are eggs 
to be cooked, or the inside of partitioned baking tin. 
Break one egg into each cup or partition, place dab 
of butter and pinch of salt and pepper on each. Bake 
in hot oven until whites are set. If cups are used 
place them on a tin plate to facilitate handling. 

215— Eggs Benedict. 

Cut slices of ham to size of toast, fry the ham 
(Recipe No. 605) and place on pieces of hot buttered 
toast cut thick. Place dropped egg (Recipe No. 209) 
on each piece of ham. Make Hollandaise Sauce 
(Recipe No. 1114) and dilute with cream or milk 
just enough to pour. Smother the eggs in the sauce 
and serve. 

216— Cheese Eggs. 

4 eggs 

y 2 cup cream or undiluted evap¬ 
orated milk 

I tablespoon grated cheese 
salt, pepper and cayenne 

Put butter in a hot frying pan; when melted add 
cream. Break the eggs in a saucer and slip them 


RECIPES 


45 


into the pan one at a time, sprinkling with salt, 
pepper and cayenne to taste. When whites are 
nearly firm sprinkle with cheese. Cook till firm-and 
place on buttered toast over which has been poured 
the liquid remaining in the pan. 

217— Devilled Eggs. 

Remove shells from 6 hard boiled eggs and cut 
in halves. Remove yolks and mash them in a mixing 
bowl, adding 1 teaspoon prepared mustard, y 2 tea¬ 
spoon salt and y 2 teaspoon sugar. Mix well and 
form into balls, putting one into each half of the 
white of the egg. Serve on slices of fried hominy 
(Recipe No. 902) or on hot buttered toast with 
Cream Sauce (Recipe No. 1103). 

218— Omelet with Green Vegetables. 

Heat with a little butter in a saucepan left over 
quantities of green vegetables mixed together. If 
none is on hand use a can of any kind of green 
vegetable preferred and proceed as in Recipe No. 

211. 


FISH 

301—Fried Fish (two methods). 

Clean and skin the fish to be fried. (Smelts, trout 
and other thin skinned fish without scales need not 
be skinned). Fish not over 8 in. long may be cooked 
whole. Larger fish should be cut across in slices an 
inch thick or filleted. To fillet, after skinning the 
fish split it down the back and remove the meat in 
natural pieces from the bones. When fish is pre¬ 
pared for cooking melt >4 lb, butter or salt pork in 


THE GALLEY GUIDE 


46 

hot frying pan. Then (1) beat 1 egg slightly; wash 
each piece of fish, wipe with melted butter, season 
with salt and pepper, roll in flour, dip in egg, roll 
in stale bread crumbs or cracker crumbs and fry 5 
to 7 min. Or (2) wash each piece of fish, season 
with salt and pepper, dip in corn meal and fry 7 
min. or until brown. In both methods time includes 
frying both sides of fish. 

302— Baked Fish. 

Clean the fish, remove head and tail, cut across 
in slices 1 in. thick, wash and dry each piece, season 
well with salt and pepper, put in baking pan and 
pour around them y 2 cup water and 1 tablespoon 
melted butter or bacon fat for each four pieces. 
Bake 25 min., frequently spooning the liquid over 
the fish (called basting). When cooked remove skin 
and bones and pour over fish Cream Sauce (Recipe 
No. 1103) or Egg Sauce (Recipe No. mo). 

303— Fish Balls. 

1 package shredded codfish (or 

2 cups fresh fish meat left 
over or previously cooked) 

2 cups hot mashed potatoes 

(boiled potatoes mashed) 
y teaspoon pepper 

1 egg well beaten 

2 tablespoons milk 
Y\ lb. salt pork 

If shredded codfish is used, soak it in lukewarm 
water 15 min., drain and squeeze in a cloth to remove 
excess salt. To the fish add potato, pepper, egg, 


RECIPES 


47 


milk and salt (if fresh fish is used); beat well with 
a spoon, shape into size fish balls required and roll 
in flour; cut pork in thin slices, cook in frying pan 
until crisp, remove to platter and cook the fish balls 
in the fat in the pan until brown. If salt pork is not 
available use butter, bacon fat or lard and add more 
salt if necessary. 

304— Fish Pie. 

Remove bones and skin from cold cooked fish, pick 
it fine and season with salt and pepper. Butter a 
baking dish, cover bottom with hot mashed potato, 
then put in fish and bits of butter, then a top layer 
of potato. Bake in a hot oven 10 min. 

305— Pigs in Blankets. 

Wash and wipe as many large oysters as required. 
Cut the same number of thin slices of bacon, roll 
one around each oyster and pin with a toothpick. 
Put in a saucepan and cook until bacon is crisp. 

306— Fried Sardines on Toast. 

Drain the fish free from oil. Fry them quickly in 
a tablespoon of melted butter in a hot frying pan. 
Sprinkle with paprika and lemon juice and serve on 
hot buttered toast. 

307— Cods Tongues and Sounds Fried. 

If you do not already know, get any fisherman 
to show you how to remove the “sounds” after the 
cod is cleaned; cut sounds to same size as tongues 
and fry in pork scraps until brown. 


48 THE GALLEY GUIDE 

308— Steam Clams. 

Wash fresh clams, using a scrubbing brush on the 
shells if necessary until all mud is removed. Put 
in large kettle with y 2 cup boiling water to 4 qts. 
clams. Cover the kettle and place on the stove until 
shells partially open. Do not leave them in longer. 
Serve in shells with individual saucers of melted 
butter for dipping purposes. Participants who get 
melted butter and clam juice above the elbow or 
back of the ears should be disqualified. Save the 
water in which the clams are steamed. It is perfect 
clam broth if the mud was properly washed ofif the 
clams in the first place. 

309— Scalloped Oysters (or Clams). 

1 pint oysters or clams (shelled) 

4 tablespoons oysters or clam 

liquor (the juice) 

2 tablespoons milk or undiluted 

evaporated milk 
y 2 cup stale bread crumbs 
I cup cracker crumbs 

y 2 cup melted butter, salt and 

pepper 

Mix bread and cracker crumbs, stir in butter. 
Put a thin layer of this mixture in the bottom of a 
shallow baking dish which has been well buttered 
and cover with oysters sprinkled with salt and pep¬ 
per; add half the liquor and half the milk. Lay 
another layer of crumbs and another of oysters, add¬ 
ing remainder of liquor and milk. Cover the top 
with remaining crumbs. Bake 30 min. in hot oven. 


RECIPES 


49 


(Note: Never allow more than two layers of oysters 
or clams. If three layers are used the middle one 
will be underdone.) 

310— Boiled Lobsters. 

Bring a large kettle or pail of water to a boil. 
When boiling put in the lobsters alive and cover. 
Boil until they turn a bright red, 20 to 30 min. Pour 
off water and set out to cool. To remove meat when 
cool enough to handle, break off large claws at the 
body and break body in two where the tail section 
joins the back, bending the lobster backwards. Keep 
legs, tail and the loose greenish gurry that falls out 
when the lobster is broken open; discard the rest. 
There is not enough meat in the rest of the beast to 
bother with. The gurry above referred to is known 
as Tom Alley. Crack the claws and legs with a 
hammer and pick apart to remove the meat. Break 
off the tip of the tail and push the meat in this 
section through with finger from aft forward. In 
the center of this piece of meat is a small black strip 
of intestine which should be carefully removed, 
pulling the two halves of the piece apart to get at 
it. When the meat is heaped on a platter, mix the 
Tom Alley with 1 cup of melted butter and pour 
over. Then snap to it! 

311— Bass. 

Cut dressed fish into pieces the size of a match 
box, sprinkle with salt and pepper, place in shallow 
pan, cover with buttered paper and bake 12 min. in 
hot oven. 


THE GALLEY GUIDE 


50 

312—Salmon. 

Fresh salmon may be fried (Recipe No. 301), 
baked (Recipe No. 302), or boiled (Recipe No. 315). 
Canned salmon is best heated in a saucepan with a 
tablespoon of butter and poured over hot boiled rice. 


314—Tuna. 

Same as salmon (Recipe No. 312). 


315—Boiled Fish. 

Small fish may be boiled whole; large fish should 
be cut in large chunks for boiling and preferably 
each piece should be tied in a piece of cheesecloth 
to prevent scum being deposited on the fish. Place 
fish in boiling water to which has been added a 
teaspoon of salt and a teaspoon of lemon juice to 
each quart. The salt gives flavor and the lemon 
keeps the meat white. Time required for boiling 
depends on the size of the pieces. The fish is cooked 
when the flesh separates from the bone and not 
before, no matter how long the time. Serve boiled 
fish with Egg Sauce (Recipe No. mo). 


316—Fried Oysters (or Clams). 

Shell and drain the oysters, season with salt and 
pepper, roll in corn meal and drop into enough boil¬ 
ing lard or other fat in a pan to float them. Remove 
when brown and place on a piece of paper to absorb 
surface grease. Serve with Tartar Sauce (Recipe 
No. 1112). 


5i 


RECIPES 

317— Fish or Lobster Curry. 

1 tablespoon butter 
1 tablespoon finely chopped 
onion 

1 tablespoon flour 
1 teaspoon curry powder 
y A pint milk 

Put butter and onion in saucepan and cook to¬ 
gether slowly until onion changes color. Add flour 
and curry powder, mixing well; add milk and stir 
well. When smooth allow to simmer for 10 min. 
over very low flame, or set on side of coal stove to 
simmer. Then add 1 lb. lobster meat (boiled) or 
cooked fish meat free from bones and skin, or canned 
fish, and cook 15 min. longer. Serve on hot boiled 
rice. 

318— Fried Scallops. 

Same as fried oysters (Recipe No. 316), except 
that scallops should be dried with a dish towel after 
washing and dipped in a mixture of I egg beaten 
and bread crumbs instead of in corn meal before 
frying. 


GAME 


401—Wild Duck. 

Pluck bird, then singe by holding for a moment 
over flame, remove pin feathers and scrub entire sur¬ 
face with hot soapy water. Cut off wings at first 
joint, head at neck, and feet at first joint. With 
sharp knife make a longitudinal incision from throat 


52 


THE GALLEY GUIDE 


to where knife fetches up against breast bone, and 
another incision from under side of tail forward 
for about 3 in. Remove inside contents and wash 
bird inside and out in cold water and wipe dry. 

Make a stuffing as follows: Cover pieces of dry 
bread with boiling water; as soon as bread has 
absorbed the water press out the water and season 
with salt, pepper, 2 tablespoons melted butter and 
1 onion finely chopped; mix well. 

Place stuffing in bird sufficient to fill cavity and 
then with sail twine and needle sew up the two 
incisions made for cleaning, or if skewers are avail¬ 
able pin incisions together. Then with twine tie leg 
bones together across back of bird so that ends of 
bones are 1 in. apart. Wind twine around bird to 
hold legs and wings close to body. This is called 
trussing. 

Place bird on a wire rack in a pan, sprinkle with 
salt and pepper and cover breast of bird with thin 
slices of fat salt pork or bacon. Bake about 20 min. 
in a very hot oven, spooning the fat in the pan over 
the bird thoroughly every 5 min. Remove strings 
and skewers and serve with apple sauce. 

402—Wild Goose. 

Prepare and truss goose same as wild duck (Recipe 
No. 401). Place on wire rack in pan and place strips 
of fat salt pork or bacon over breast. Bake 1 hr. 
in hot oven, spooning the fat in the pan over the bird 
every 15 min. After 30 min. remove salt pork or 
bacon. Remove string and skewers and serve with 
apple sauce. 

An alternate stuffing for goose is as follows: 


RECIPES 


53 


2 cups hot mashed potato 
1^4 cups stale bread crumbs soft¬ 
ened with boiling water 
34 cup finely chopped fat salt 
pork 

I finely chopped onion 
Yz cup butter 
1 egg 

134 teaspoons salt 
1 teaspoon sage 

In a mixing bowl add to potato bread crumbs, but¬ 
ter, egg, salt and sage, mixing well; then add pork 
and onion; mix again and place in bird. 

MEATS 

601— Bacon. 

Place baking pan in oven. When hot place in it 
thin strips of bacon. When bacon begins to curl 
turn over. Do not leave bacon in more than 5 min. 
for both sides. As bacon continues to cook after it 
is taken off, take it out of the pan while the fat is still 
transparent. If same pan is used for more than one 
lot, pour off the grease from the first lot before 
putting in the second. Place bacon on a piece of 
clean paper to absorb surplus grease until ready to 
serve. 

602— Bacon and Apple. 

Core and peel the apples and cut into 34 -in. slices. 
Cut the same amount of bacon into very thin slices. 
Place the bacon in hot frying pan until crisp; remove 
bacon to hot dish and fry the apples in the bacon fat 


54 THE GALLEY GUIDE 

in the pan until a light brown. Serve mixed with 
the bacon. 

603— Bacon and Tomato. 

Prepare bacon as in Recipe No. 601. Cut raw 
tomatoes in thick slices, using firm tomatoes that 
are not quite ripe. Sprinkle each slice with salt 
and pepper, dip in flour and cook until brown in 
frying pan in which is 1 tablespoon hot butter. 

604— Chipped Beef in Cream. 

Soak contents of can of chipped beef in cold 
water for 30 min. and drain. Make Cream Sauce by 
Recipe No. 1103 in large enough saucepan to add 
the chipped beef. Stir well and serve. 

605— Ham Slice Fried. 

Cut thick slices of cold boiled ham. Lay in hot 
frying pan and cook in its own fat each slice until 
it begins to brown, turning to brown both sides the 
same. 

606— Liver and Bacon. 

Cover liver with boiling water (slices ]/ 2 in. thick) 
and let stand 5 min. to draw out the blood; drain, 
wipe dry and cut into pieces of the size desired for 
serving. Remove the thin outside skin, sprinkle 
well each piece with salt and pepper, dip in flour 
and fry until brown in bacon fat taken from the 
pan in which the bacon has previously been cooked 
by Recipe No. 601. Serve with the bacon. If brown 
gravy is desired, after the liver is removed from the 
pan add to the hot fat 2 tablespoons flour stirred in 


RECIPES 


55 

half cup hot water; stir well in frying pan, making 
the consistency as thick as desired by adding flour, or 
thinning by adding hot water. 

607— Minced Lamb on Toast. 

(This recipe assumes that cooked lamb is left 
over as well as some cold gravy which was 
made when the lamb was cooked.) 

2 finely chopped onions 

4 tablespoons (level) butter 

2 tablespoons (level) flour 

I cup (level) boiling water 

1 cup (level) cold gravy 

2 lb. cold chopped lamb 

Fry the onions in the butter in a large frying pan 
for 5 min., add the flour and mix well. Mix the 
gravy separately with the boiling water and add to 
pan, stirring until mixture comes to a boil, then 
add the lamb and cook for 15 min., stirring oc¬ 
casionally. Serve on toast. 

608— Rice and Mutton (or Lamb) Scallop. 

2 cups cooked cold lamb or 

mutton cut into small dice 
2 cups boiled rice 

2 tablespoons butter 

2 slightly beaten eggs, salt and 

pepper 

Melt butter in large saucepan, add meat and rice, 
season with salt and pepper to taste. When mixture 
is hot stir in the eggs and when mixture is very hot, 
serve. 


56 THE GALLEY GUIDE 

609— Sausages (except Frankfurters). 

Prick the skins of the sausages many times with a 
fork to allow the steam to escape while cooking. 
Place on a hot, dry frying pan over a slow fire for 
15 min. Serve on fried apples (Recipe No. 602), 
using the sausage fat to brown the apples. For pre¬ 
paring Frankfurters see Recipe No. 613. 

610— Lamb Chops. 

Rub in a pinch of salt and pepper on each side 
of each chop. Melt 1 teaspoon of butter in frying 
pan and when very hot place chops in the pan. Cook 
on hot fire until outside of each side is slightly 
browned, about 7 min. A slice of bacon on each 
chop will add to the flavor. If bacon fat is on 
hand an alternate method is to dip each chop in flour 
after seasoning and fry in 2 tablespoons very hot 
melted bacon fat. 

611— Creamed Chicken on Toast. 

Make Cream Sauce (Recipe No. 1103) and add 
to it the meat from left over cooked chicken or the 
contents of a can of boned chicken, cut in small 
pieces. Stir well, add salt and pepper to taste and 
serve when very hot. 

612— Chicken Croquettes. 

2 cups finely chopped cold 

cooked chicken 

1 cup stale bread crumbs (also 

some for coating) 

2 well beaten eggs (also 1 

slightly beaten for dip¬ 

ping), pepper and salt 
4 tablespoons lard or other 

clean cooking fat 


RECIPES 


57 

Mix chicken, crumbs and egg and add pepper and 
salt to taste. Form into conical shapes known to the 
trade as croquettes. Dip each in the egg for dipping 
purposes and roll in bread crumbs to coat thoroughly. 
Fry until brown in smoking hot melted lard in a 
pot. There should be enough lard melted com¬ 
pletely to cover the croquettes, and the temperature 
of the lard before the croquettes are put in should 
be hot enough “to turn golden brown a i-in. cube 
of bread from the soft part of the loaf in 40 sec. 
from the time it is dropped in.” 

613— -Frankfurters in Bacon. 

Prick the number of frankfurters desired with a 
fork in several places; wrap each in a long, thin 
strip of bacon pinned at each end with a toothpick. 
The bacon should cover most of the surface of the 
frankfurter. Place in dry hot baking dish in hot 
oven until frankfurters are soft throughout. Stick 
them with a fork to find out. Bacon scraps should 
be removed or may be served with the frankfurters. 

614— Hamburg Steak. 

Mix chopped raw beef with salt, pepper and a few 
drops of onion juice to taste. Shape the meat into 
individual cakes about 1 in. thick. Handle as little 
as possible in order not to compress the meat. If it 
is pressed compactly the meat will be tough when 
cooked. Fry cakes in a very hot frying pan which 
has been buttered. Cook until examination with a 
fork shows that each cake is brown for a quarter 
of an inch through, and the center is red, turning 
over when half done. 


58 THE GALLEY GUIDE 

615— Hash. 

Mix chopped, cooked, cold meat (roast beef, roast 
lamb or canned corned beef) with an equal quantity 
of cold, chopped boiled potatoes. Season with salt 
and pepper, put in a hot buttered frying pan and 
moisten with milk; stir until well mixed and cook 
slowly until brown underneath. Turn out bottom 
side up into platter and serve. 

616— Steak. 

Wipe meat with a cloth wrung out in cold water 
and trim off superfluous fat; pound the steak on 
both sides with the handle of a heavy knife or a 
clean weight of any sort to loosen up the fibre. 
Sprinkle both sides with salt and pepper and rub 
in with finger tips. Heat frying pan very hot and 
place in it 1 teaspoonful of butter and a few drops 
of onion juice. Place the steak in the pan and cook 
on very hot fire, browning each side for a quarter 
of an inch through and leaving the center rare. Ex¬ 
amine inside with a fork while cooking in order not 
to get it too well done and dry. Placing the meat 
in the hot pan sears the surface, retaining the juices 
in the meat. Steak continues to cook inside after it 
is taken off. Most amateurs leave it in the pan too 
long. 

617— Baked Spaghetti and Chicken. 

Cook 3/4. cup macaroni broken in inch pieces, or 
spaghetti broken in pieces in 2 qts. boiling water 
to which has been added 1 tablespoon (level) salt. 
Boil 20 min., or until soft; drain through strainer; 
pour over it while in strainer cold water to prevent 


RECIPES 


59 

pieces from sticking together. Make a tomato sauce 
(Recipe No. mi) and mix with the spaghetti or 
macaroni, adding the contents of a can of boned 
chicken, or cold cooked chicken cut in small pieces. 
Place mixture in a buttered baking dish, sprinkle 
with grated cheese and cover surface with bread 
crumbs which have been mixed with melted butter. 
Bake in oven until crumbs are brown. 

618— Curried Meat with Rice. 

Cut i lb. cold cooked meat, mutton, lamb, beef or 
chicken, in small chunks. Boil I cup (Recipe No. 
901). Melt 1 tablespoon butter without browning; 
add 1 tablespoon flour and stir until smooth; add 1 
cup milk and stir continually until it thickens; add 1 
teaspoon curry powder, J4 cup of the boiled rice and 
the meat; stir thoroughly. Place remainder of rice 
on the platter and pour over it the mixture when 
mixture has been heated through. 

619— Roast Beef (Rib). 

Wipe the beef with a wet cloth, place rib side down 
in a large roasting pan and dust all over with salt 
and pepper. Then sprinkle roast all over with 
plenty of flour, letting the surplus flour fall into the 
pan. Place in a very hot oven, every 10 min. spoon¬ 
ing the melted fat and flour over the roast. Allow 
approximately 17 min. for each pound of meat to 
cook. After the first 15 min. the heat should be 
reduced, and the roast layed in turn on each side to 
brown. To make brown pan gravy remove fat from 
the pan to leave about 4 tablespoons after roast is 
done. Leave oven door open and reduce heat, or 


6o 


THE GALLEY GUIDE 


place pan on front of top of stove (if a coal stove) ; 
add 4 tablespoons flour to the fat in the pan and stir 
until well browned; add gradually cups boiling 
water, cook 5 min., stirring, season with salt and 
pepper to taste and pour through strainer before 
serving. Roast potatoes should be served with Roast 
Beef, as they are cooked at the same time (Recipe 
No. 935). 

620— Pot Roast of Beef. 

A pot roast is usually made from a solid piece of 
the shoulder, without bone, weighing 4 to 5 lb. Wipe 
the piece, season with salt and pepper, dust it 
thoroughly with flour and brown it quickly in a 
very hot frying pan in which is 1 tablespoon Crisco 
or butter. When brown place in a pot with as many 
small onions, cut up carrots and turnips as desired, 
and fill kettle with enough cold water to cover the 
meat. Then cover the pot closely and cook over a 
slow fire for 4 hr. When cooked place meat on a 
platter with the vegetables around it. Pour the fat 
off the gravy remaining in the kettle and thicken with 
flour which has been mixed to the consistency of 
paste with cold water, allowing *4 cup flour to each 
2 cups of gravy in the pot after the surface fat is 
poured off. Pour over the meat and vegetables when 
thoroughly stirred and hot. 

621— Boiled Chicken or Fowl. 

Note: Instructions for Cleaning and Dressing 
Poultry. 

Remove hairs and down from the plucked bird 
by holding it over a flame until all parts have been 


RECIPES 


61 


singed. Cut off the head and cut through the skin 
around the leg in. below the leg joint, being care¬ 
ful not to cut the tendons. Place the leg over the 
edge of a board and snap the leg bone at the point 
where the skin has been cut. Then hold the bird 
firmly and pull off the foot. The tendons will come 
out of the leg with the foot. Make an incision 
below the breast bone large enough to admit the 
hand and remove entrails, with which will come 
gizzard, heart and liver. Care must be taken not 
to rupture the gall bladder, which lies under the 
surface of the right lobe of the liver, because it con¬ 
tains bile which imparts a bitter flavor to the meat 
with which it comes in contact. The lungs (spongy, 
red substance) are located within the ribs on each 
side of the backbone. They must be completely 
removed, as must the kidneys from a hollow near 
the end of the backbone. Work two fingers under 
the skin close to the neck and locate the windpipe, 
which must be withdrawn; also the crop, which is 
a receptacle adhering to the skin at the base of the 
windpipe, close to the breast. Draw down the neck 
skin and cut off the neck close to the body, leaving 
enough skin to fasten under the back. Wash the 
bird by allowing cold water to run through it. Wipe 
the outside with a wet cloth and dry the bird inside 
and outside, making a final examination to see that 
everything has been withdrawn. If the bird is to be 
stuffed, put the stuffing inside in sufficient quantity 
to fill out the skin and sew up the incision with a 
needle and sail cotton. Draw the legs and wings 
close to the body and pass a few turns of the cotton 
around the body to hold them in place, tying the 
skin of the neck under the back. 


THE GALLEY GUIDE 


62 

To Boil. 

Do not stuff a fowl that is to be boiled. Sprinkle 
well with salt and pepper, rub in with fingers and 
place in a kettle. Cover the fowl with boiling water, 
place a couple of onions in the kettle, cover the kettle 
closely and boil until examination with a fork shows 
that the meat is tender and is separating from the 
bone. This will usually take 2 hr. or more. Add a 
little salt to the water during the last hour of cooking. 

622—Chicken Fricassee. 

Clean and dress a fowl (Recipe No. 621). Cut 
it up as follows: Cut through the skin between the 
leg and the body close to the body, bend back the 
leg, cut through the flesh and separate each leg from 
the body at the body joint. In the same manner 
separate the drumstick from the second joint. Dis¬ 
joint the wings from the body, cut off the tips and 
separate each wing at the middle joint. Separate 
the breast from the back by cutting through the 
skin 2 in. below the breastbone and moving the 
knife horizontally through the terminus of the small 
ribs on either side. Remove the wishbone with its 
adjoining meat. Wipe all pieces thoroughly. 

Put pieces in a kettle, cover with boiling water and 
cook slowly until tender (ip2 to 2 hr.). Remove 
from water, sprinkle with salt and pepper, sprinkle 
thoroughly with flour and fry until brown in a hot 
frying pan in which is 1 tablespoon melted butter or 
bacon fat. When done place pieces on a platter on 
dry toast and pour over them a sauce made as fol¬ 
lows : 

Boil the water in which the chicken has been boiled 


RECIPES 


63 

over a hot fire until the amount is reduced to ap¬ 
proximately 2 cups. Skim off the fat on the surface. 
Melt 3 tablespoons butter in a frying pan, add 4 
tablespoons flour, cook until brown, add the 2 cups 
of chicken water (called stock), mix well and season 
to taste with salt and pepper. 

623— Fried Chicken. 

Young chicken instead of fowl is used. It is pre¬ 
pared the same way for cooking as in Recipe No. 
622. The pieces are not boiled, however, but 
sprinkled with salt and pepper, rolled in flour and 
fried in butter while raw. When brown on both 
sides the frying pan is placed in the oven for 15 
min. to allow the chicken to cook through. The 
oven should be hot and the frying pan placed on the 
upper shelf. 

624— Roast Chicken. 

Prepare a chicken for cooking as in Recipe No. 
621, filling the bird with stuffing made as follows: 

I cup cracker crumbs 
Yz cup melted butter 
Yz cup boiling water 
1 tablespoon Poultry Seasoning 
(comes in a can) 
y 2 teaspoon salt 
34 teaspoon pepper 

Mix seasoning, salt and pepper with the cracker 
crumbs. Melt the butter in the water and pour over 
the crumbs, etc., mixing well. 

Rub surface of bird well with salt and pepper. 


THE GALLEY GUIDE 


64 

Sprinkle enough flour in the bottom of a roasting 
pan to cover it evenly and place the chicken in it. 
Place in a hot oven. Melt ^4 cup butter in Yz 
cup boiling water. As soon as the flour in the pan 
is brown spoon this liquid over the bird. After this 
is used up spoon the fat in the pan over the bird 
every 10 min., adding to it if necessary 1 cup of boil¬ 
ing water to prevent the flour from burning. Dur¬ 
ing the cooking turn the bird frequently in order 
to brown it evenly. After the first 15 min. of cook¬ 
ing reduce the heat of the oven. Cook until the 
breast meat is tender. A 4-lb. chicken will take 
about ip2 hr. to roast. 

To make Brown Gravy pour off the liquid from 
the pan in which the chicken has been roasted. Skim 
off 4 tablespoons fat. Return the fat to the pan; 
add 4 tablespoons flour, and cook till brown, adding 
slowly cups boiling water while stirring. Sea¬ 
son with salt and pepper to taste and pour through a 
strainer before serving. The gravy can be thickened 
by adding more flour and thinned by adding more 
boiling water as desired. 

625— Pork Chops. 

Wipe chops, sprinkle with salt and pepper, place 
in a hot frying pan and cook slowly until tender and 
well browned on each side. 

626— Roast Duck (Domestic). 

Prepare, stuff and cook as described in Recipe No. 
401 except as to time. Domestic duck requires twice 
the time to cook required by wild duck. Spoon 
the fat over the bird every 15 min., roasting it from 
50 min. to 1 hr. 


RECIPES 


65 


627—Fowl. 

Always boil a fowl, using Recipes No. 621 or 
No. 622. 


629—Roast Goose (Domestic). 

Prepare, stuff and cook as described in Recipe 
No. 402, except as to time. Domestic goose re¬ 
quires twice the time to cook required by wild goose. 
Spoon the fat over the bird every 15 min., roasting 
it approximately 2 hr. 


631—Ham Roast. 

Soak the ham over night in enough cold fresh 
water to cover it. Wipe and trim off the hard skin 
where the leg bone protrudes. Place ham in a kettle 
with enough cold water to cover it and place on a 
hot fire until the water boils; then reduce the heat 
and cook until the meat is tender which will be indi¬ 
cated by the meat beginning to separate from the 
bone. This will take from 4 to 5 hrs. depending on 
the size of the ham. Then take the kettle off the 
stove and allow to cool sufficiently to handle the 
ham. Remove ham from water, peel off all the out¬ 
side skin and sprinkle with sugar and cracker crumbs. 
Place in a dry roasting pan and bake 1 hr. in a 
moderate heat. Better flavor is obtained if cloves 
are available; they should be stuck into the fat of 
the ham at 1 in. intervals after it is skinned, before 
roasting. If the ham is not soaked for several hours 
it will be too salty, therefore never neglect this 
preliminary. 


66 THE GALLEY GUIDE . 


632—Irish Stew. 

2 lb. lamb (uncooked), fore¬ 
quarter preferable 
2 qts. boiling water 
2 teaspoons salt 
34 teaspoon pepper 
2 onions 
2 carrots 
2 turnips (small) 

6 potatoes 
4 tablespoons flour 


Cut meat in small pieces and trim off most of 
fat; cover with boiling water and let simmer slowly 
for 1 hr. Then add salt and pepper and the onions, 
carrots and turnips cut in small pieces. Cook 1 hr. 
more. Then peel and slice potatoes, add to stew and 
cook 20 min. more. Dilute flour with enough cold 
water to make a paste and stir it into the stew to 
thicken the gravy. Simmering is allowing liquid 
to come to a boil so that it bubbles around the edges 
but does not boil vigorously. 


633—Leg of Lamb Roast. 

If leg of lamb is received from the market wrapped 
in a white membrane like an outer tissue, remove it. 
Wipe the meat, sprinkle well with salt and pepper 
and place in roasting pan. Sprinkle all over with 
flour, allowing surplus flour to fall in pan. Place 
in hot oven. As soon as the flour in the pan is 
brown spoon the liquid in the pan over the meat. If 
not enough fat has melted from the meat to form a 
liquid with the flour add enough boiling water to 
the pan so that it can be spooned. This must be 


RECIPES 


67 

done every 15 min. until the meat is done which will 
take about 1 24 hr. To make brown gravy remove 
fat from pan to leave about 4 tablespoons after 
roast has been taken out. Leave oven door open or 
place pan over low flame; add 4 tablespoons flour to 
the fat and stir until well browned; add 1^4 cups 
boiling water, cook 5 min., stirring, season with salt 
and pepper to taste and pour through strainer before 
serving. Roast potatoes should be served with roast 
lamb as they are cooked at the same time. (Recipe 
No. 935.) 

634— Forequarter of Lamb. 

The meat of the forequarter is tougher than the 
hind quarter and therefore to make it equally tender 
when served, should be boiled for ^4 hr. Do not 
season until after it is boiled. Then prepare for 
roasting and roast as directed for Leg of Lamb 
Roast (hind quarter) in Recipe No. 633. 

635— Saddle of Lamb (or Mutton). 

This cut should be purchased dressed for cooking 
at the market. Wipe the meat, season, sprinkle with 
flour and roast all as directed in Recipe No. 633. 
It will require i l /\. hr. in a hot oven to be tender. 
Carve in slices parallel to the backbone. 

637—Leg of Mutton. 

Wipe meat, cover with boiling water in a kettle 
and allow to boil vigorously for 5 min. Skim the 
fat off the surface of the water and set over slow 
fire so that the water will simmer during remainder 


68 


THE GALLEY GUIDE 


of cooking. Cook for 2 or 3 hrs. or until meat be¬ 
gins to separate from bone, adding 1 tablespoon salt 
after 1 hr. of cooking. 

638— Saddle of Mutton. 

See Recipe No. 635. 

639— Pork Roast. 

The cheapest and best cut of pork for roasting is 
a shoulder weighing about 6 lbs. from which the 
bone has been removed at the market. If this cut 
is used the space occupied by the bone should be 
stuffed wth a stuffing made as follows: Cover 
pieces of dry bread with boiling water; as soon as 
the bread has absorbed the water press out the water 
and season with salt, pepper, 2 tablespoons melted 
butter and 1 onion finely chopped; mix well. The 
other cuts for roasting are the loin and hind leg 
(called fresh ham). These do not require stuffing. 

Wipe the meat, sprinkle with salt and pepper, place 
in roasting pan and sprinkle well with flour, allowing 
surplus flour to fall into pan. Roast in a moderate 
oven for 2^ hrs., spooning the liquid in the pan 
over the meat every 15 min. The oven must not be 
too hot because pork to be tender must cook slowly. 
Serve with Apple Sauce (Recipe No. 101) or a gravy 
made as follows: Remove roast from pan and all 
but 2 tablespoons of the fat; add 3 tablespoons flour 
and 1 y 2 boiling water; stir well and add Y tea¬ 
spoon salt, 1 teaspoon dry mustard, 1 teaspoon vine¬ 
gar and 1 teaspoon Brand’s Ai Sauce or Worcester¬ 
shire Sauce mixed together and stir till smooth. 


RECIPES 


69 


641— Veal Leg. 

Bone should be removed from leg at market. 
Wind a piece of cotton twine around the leg to 
hold it together while cooking. Wipe, sprinkle with 
salt and pepper. Place in pan and sprinkle well with 
flour allowing surplus flour to fall into pan. A good 
flavor is given the meat by placing strips of fat salt 
pork on it. Roast for 3 or 4 hrs. in moderate oven. 
Melt Yz cup of butter in ^2 cup boiling water and 
spoon this over the meat every 15 min. until used 
up, then spoon the fat in the pan over it every 15 
min. Make a brown gravy as directed for Leg of 
Lamb Roast (Recipe No. 633). 

642— Veal Loin. 

Cook as directed for Veal Leg (Recipe No. 641). 

y 

643— Chicken Pie. 

Make pastry as directed in Recipe No. 107. Dress, 
clean and cut up 2 fowls or chickens as directed in 
Recipes Nos. 621 and 622. Put cut up pieces in 
large saucepan, cover with boiling water, add Yi 
onion and cook slowly until tender. This will re¬ 
quire about i *4 hrs. After the first 45 min. add *4 
tablespoon salt and *4 teaspoon pepper. Remove 
chicken when tender and pour the liquid in the pot 
through a strainer into a smaller saucepan. Skim 
the fat off the top and boil vigorously until the 
quantity is reduced to about 4 cups. Thicken this 
with ^2 cup flour diluted with enough cold water to 
pour. 

Place a cup or a tumbler bottom up in the center of 
a baking dish to support the center of the crust of 


7 o 


THE GALLEY GUIDE 


the pie. Place the pieces of chicken around it after 
the bones have been removed. Pour the gravy over 
the chicken. Cover with pie crust. Wet the edge 
of the pie crust and press it with a fork all the way 
round on the edge of the baking dish. Make several 
cuts in the top of the crust to allow steam to escape. 
Bake in a moderate oven until crust has risen and is 
brown. When cut for serving lift up the edge of the 
cup or glass with the point of a fork. The gravy 
will be found trapped under it. 

644—Beef Stew. 

Cut 2 lb. beef (usually shoulder) in pieces for 
serving, cover with 2 qt. boiling water and let sim¬ 
mer for 2 hr. Then add the following vegetables 
cut up fine: 1 onion, 1 carrot, 1 turnip, 3 potatoes, 
1 cup canned tomatoes. Also add 2]/ 2 teaspoons salt 
and Ys teaspoon pepper. Cook 45 min. longer. 
Then make a paste of p3 cup of flour and some 
cold water and add to stew to thicken the gravy, 
stirring well. Beef stew should be served with 
dumplings. 

Dumplings. 

1 cup flour 

2 teaspoons Royal Baking 

Powder 

Y\ teaspoon salt 
y 2 cup milk (or water) 

Mix thoroughly together the flour, salt and bak¬ 
ing powder; add the milk or water, stirring to make 
a soft dough. Drop by spoonfuls upon the boiling 


RECIPES 


7 1 


stew 12 min. before the stew is due to be finished. 
After the dumplings are added the pot must be 
kept closely covered. 


645—Meat Pie. 

Cut up left-over cold cooked meat of any kind 
into 1 in. cubes. Cover with boiling water and cook 
slowly with an onion for 1 hr. Remove the 
onion. Mix p3 cup flour with cold water to form 
a paste and stir this in with the meat to make a 
gravy. Add 6 potatoes, cut up, which have been 
parboiled 8 min. in boiling water in which has been 
put 1 teaspoon salt. Add to meat, gravy and po¬ 
tatoes, salt and pepper to taste. Put in a buttered 
baking dish and cover with Baking Powder Biscuit 
dough (Recipe No. 1) or Pie Crust dough (Recipe 
No. 107). Make several incisions in the crust to 
allow the gases to escape and bake in a hot oven 
until crust is brown. In placing the pastry cover 
over the pie do not forget to press the edges tight 
to the edge of the baking dish with the back of a 
fork. 


646—Sausage Roll. 

Make Baking Powder Biscuit dough as directed in 
Recipe No. 1. Roll it out and cut in circles 3 in. in 
diameter. Lay sausage meat on half of each piece 
and fold the other half over it, pressing the edges 
together. Bake in buttered baking pan 30 min. If 
any brown gravy is left over in the ice box, heat it to 
pour over the rolls. 


72 


THE GALLEY GUIDE 


SALADS 

There is nothing difficult about preparing salads 
except the dressings. The two kinds of dressing 
usually used are French (Recipe No. iioi) and 
Mayonnaise (Recipe No. 1102). Salads need not 
have been included in this work except that a list 
of a few different kinds may encourage variety of 
diet. In cruising there is a tendency not to eat 
enough green vegetables, and it is suggested that 
salads, besides being easy to prepare, will offer a 
healthy balance to an otherwise heavy diet. 

All salads should have a base of lettuce. To pre¬ 
pare it for use the soiled outside leaves should be 
removed and throwm away. The head should then 
be picked apart into separate leaves and the leaves 
washed in a basin of water to get rid of particles of 
soil and fertilizer. The leaves should then be dried 
individually by patting between two folds of a dry 
dish towel. This will leave them crisp and appetiz¬ 
ing. They should then be placed on plates for serv¬ 
ing or, if the salad is preferred well mixed with the 
dressing, in a large bowl, to which is added the salad 
filling and the dressing. 

In submitting a list of salads it will be understood 
that all the fillings described are to be served on 
lettuce. 

701—Asparagus. 

Canned asparagus or fresh asparagus which has 
been boiled until soft and then chilled may be used. 
Serve only the soft part of the heads. French dress¬ 
ing or Mayonnaise. 


RECIPES 


73 


702— Celery and Apple. 

Raw celery which has been carefully washed, and 
raw apples pared and quartered, chopped up fine 
and mixed. French dressing. 

703— Cold Slaw. 

A small, heavy head of cabbage, outside leaves 
removed, cut in quarters and the quarters sliced 
thinly (across) with a sharp knife. Cold slaw should 
be mixed well with French dressing and a little 
Mayonnaise and need not be served on lettuce. 

704— Fruit. 

Any kind of fruit which is not too soft; pine¬ 
apple, banana, orange, apple, pear or any combination 
as desired cut up in small pieces. Serve with French 
dressing, never Mayonnaise. 

705— Lettuce. 

Plain lettuce is sometimes served with French 
dressing; it is best cut up as Cold Slaw (Recipe No. 

703)- 

706— Mixed Vegetable. 

A good way to serve left-over bits of cooked peas, 
beans and carrots, or any combination of green 
vegetables. Serve only with French dressing. 

707— Potato. 

Cold boiled potatoes cut up small and mixed with 
Mayonnaise before being placed on the lettuce. 


THE GALLEY GUIDE 


74 

708— Salmon. 

Cold canned salmon mixed with Mayonnaise be¬ 
fore being placed on the lettuce. 

709— String Bean. 

Cold canned string beans, or left-over cooked 
green string beans cut up small and served with 
French dressing. 

710— Tomato. 

Dip each tomato in boiling water. This loosens 
the thin outer skin, which may then be easily peeled 
off. Slice the tomatoes, place slices on lettuce and 
Mayonnaise on top. Or, tomatoes, sliced, and lettuce 
may be placed in a bowl and thoroughly cut up and 
mixed with a knife and fork, then stirred as French 
dressing is added. 

711— Tuna. 

Cold canned tuna mixed with Mayonnaise before 
being placed on lettuce. 

712— Chicken. 

Cold cut-up chicken which has been cooked, or the 
contents of a can of boned chicken, well mixed with 
Mayonnaise and served with or without lettuce. 


SOUPS AND CHOWDERS 
801—Clam Broth. 

The liquid from fresh steamed clams (see Recipe 
No. 308). The clams should be thoroughly washed 


RECIPES 


75 

before they are steamed in order that the broth may 
be clean. 

802— Clam Chowder. 

p2 cup half-inch cubes of salt 
pork 

1 onion sliced 

2 cups boiling water 

4 cups potatoes cut in half-inch 
cubes 

1 qt. clams (without shells) 
iy 2 teaspoons salt 
Y teaspoon pepper 

3 cups hot milk 

34 cup dried bread crumbs 

Cook the salt pork and onion in a frying pan 
slowly for 10 min. and add boiling water. If the 
salt pork and onion is desired in the chowder pour 
the whole works into a kettle, otherwise pour the 
liquid only into the kettle through a strainer. Add 
the potatoes to the kettle and cook for 20 min. While 
this is going on separate the hard part of each clam 
from the soft part and chop the hard parts fine. Add 
all parts of the clams to the kettle and cook for 10 
min. longer. Then add the salt and pepper, the 
crumbs, adding the hot milk last. Serve the chow¬ 
der on pilot crackers, or break up pilot crackers in 
the chowder just before serving. 

803— Corn Chowder. 

1 can corn 

4 cups potatoes cut in half-inch 

cubes 

Yz cup half-inch cubes salt pork 


76 THE GALLEY GUIDE 

Corn Chowder—continued 

I sliced onion 

4 cups hot milk 

3 tablespoons butter 

3 pilot crackers, large 

i teaspoon salt 
teaspoon pepper 

Cook the salt pork and onion in a frying pan 
slowly for io min. Put the potatoes in enough boil¬ 
ing water to cover and boil for 5 min. Pour the 
contents of the frying pan into a kettle and add the 
potatoes and 2 cups boiling water. Cook until 
potatoes are soft, then add corn and milk and heat 
to boiling point. Add salt, pepper, butter and 
crackers broken up. Serve. 

804—Fish Chowder. 

3 lb. fish (any kind) without 

skin or bones 

y 2 cup half-inch cubes salt pork 

1 sliced onion 

4 cups potatoes cut in half-inch 

cubes 

2 cups hot milk 

1 qt. cold water 

1 tablespoon butter 

3 tablespoons flour 

3 pilot crackers, large 

2 teaspoons salt 

y teaspoon pepper 

Cook the salt pork and onion in a kettle slowly 
for 10 min. Add the fish and enough cold water to 
cover and cook for 20 min., then add potatoes, salt 
and pepper and cook 20 min. longer. Mix butter 
and flour and stir in the milk slowly, then add mix- 


RECIPES 


77 

ture to chowder and stir. Dip the crackers in cold 
water and add to chowder, then cover for 5 min., 
take off the fire and serve. 

805— Oyster Stew. 

Cook 1 qt. of oysters in their own liquid until the 
soft part is plump and the edges begin to curl, 
skimming off the gurry which rises to the surface 
of the liquid. Heat 1 qt. of milk to the boiling 
point, but do not boil, and add to it iy 2 teaspoons 
salt and *4 teaspoon paprika and 2 tablespoons but¬ 
ter. Mix with oysters and serve. 

806— Cream Com Soup. (For Cream Pea Soup, 
see Recipe 923.) 

Mash up 1 can of corn and place in kettle with 
y 2 onion chopped fine and 2 cups boiling water. 
After cooking slowly 20 min. pour through a strainer, 
forcing through the meshes all the corn possible 
with a potato masher. Add 2 cups hot milk, 1 tea¬ 
spoon salt and 34 teaspoon paprika. Add 1 table¬ 
spoon butter, 2 tablespoons flour mixed together 
with just enough hot milk to pour. Heat again and 
serve. 

807— Cauliflower Soup. 

Cook 1 cauliflower as directed in Recipe No. 946. 
Use 3 cups of the water in which the cauliflower has 
been boiled to which add y 2 teaspoon onion juice, 1 
cup hot milk, stir and then thicken with 1 tablespoon 
butter and 2 tablespoons flour mixed together. Add 
34 teaspoon pepper and taste before adding salt. 
Probably no salt will be needed. 


THE GALLEY GUIDE 


78 

808— Salmon Bisque. 

Pick the contents of 1 can salmon into small flakes 
and place in saucepan with 1 slice of onion and 2 
cups water. Bring to a boil and allow water to 
simmer for 15 min., then remove onion. Heat 2 cups 
of milk almost to boiling point and thicken milk with 
1 tablespoon butter and 2 tablespoons flour mixed 
together, adding 1 teaspoon salt and y teaspoon 
pepper when well stirred. Mix with salmon and 
serve. 

809— Tomato Soup. 

Put 1 slice of onion in 1 qt. milk and heat almost 
to boiling point. Remove onion and thicken milk 
with 4 tablespoons flour diluted in enough cold water 
to pour. Cook 20 min., stirring to make smooth and 
to prevent scorching. Cook separately y 2 can 
(quart size) tomatoes with 2 teaspoons sugar for 
15 min., then add y teaspoon soda, stir well and 
force tomatoes through a strainer with a potato 
masher into the thickened milk; add y$ cup butter, 
1 teaspoon salt and y teaspoon pepper, stir well 
and serve. 

810— Soup Stock. 

Soup made from “stock” which consists of left¬ 
over bits of meat, gravy and vegetables, chop bones, 
chicken bones, in fact almost anything, is the most 
economical and nutritious soup that can be served. 
Unfortunately, however, on account of the length 
of time the stock must cook it is not practical to 
prepare on small vessels unless equipped with a coal 
stove in which a permanent fire is kept. Provisions 


RECIPES 


79 


must be made to lash the stock pot to the stove rail 
on a part of the stove which is not very hot so that 
the stock will simmer for hours. 

Allow i pt. of water to each pound of solids in 
the pot. Put in all meat trimmings and bones, cooked 
or uncooked, left-over vegetables of any kind, left¬ 
over breakfast cereals and if available use water in 
which vegetables have been boiled. For flavoring 
add one or two bouillon cubes and a little Worcester¬ 
shire. A small amount of gelatine may be added. 

When the stock is to be used set the pot in a cool 
place and let the fat harden on the surface until it 
can be lifted off. Save it for cooking fat. There 
will be some fat remaining which can be removed 
by dipping a piece of ice in a cloth into the stock. 
The fat will adhere to the cloth. After the fat is 
removed strain the contents of the pot, using the 
liquid for soup and throwing away the rest. Heat 
the liquid again, seasoning with salt and pepper to 
taste. 

811— Quick Soup. 

To each ^2 lb. meat (raw, any kind) to be used 
add 3 pt. cold water and teaspoon salt and % 
teaspoon pepper. Bring to a boil slowly and then 
add cut-up potatoes, cut-up tomatoes, onions, carrots 
or other vegetables in quantity as desired. Keep 
boiling until vegetables are soft and strain before 
serving unless solids are desired in the soup. 

812— Lobster Chowder. 

Boil 3 live lobsters as directed in Recipe No. 310 
and remove the meat. Chop the meat fine. Place 


8o 


THE GALLEY GUIDE 


i qt. milk in double boiler and bring almost to a 
boil. Melt y 2 cup salt pork cut in y 2 -\n. cubes in a 
frying pan with *4 a sliced onion. Strain the fat 
into the milk, stirring well, add the lobster and i 
teaspoon (level) salt and % teaspoon pepper. Stir 
continually while adding i tablespoon butter, then 
serve with pilot crackers. 

VEGETABLES 

901— Rice. 

Soak the rice in cold water for 1 hr. and drain. 
For each cup of rice (when it was dry) use 2 qts. of 
water. Boil this water with 1 tablespoon salt and 
when boiling add the rice to it slowly enough so 
that the water will not stop boiling. Boil for 30 min. 
or until the rice is soft, then pour into strainer. 
While rice is in strainer pour some hot water over 
it, then put the rice back in the saucepan, covered, 
to dry until ready to serve. Rice should be cooked 
in a double boiler. 

902— Fried Hominy or Fried Com Meal Mush. 

Boil the hominy or c. m. mush as directed in Re¬ 
cipes No. 1001 or 1002. Butter the inside of an 
empty tin (baking powder can is the right thing if 
available), and fill it with the stuff while hot. Allow 
to cool, slide it out and cut in slices. Fry the 
slices in a tablespoon of melted butter in a hot fry¬ 
ing pan until brown on both sides, turning when half 
done. 

903— Hashed Brown Potatoes. 

Melt enough fat salt pork to make y 2 cup liquid 
fat. Mix this with 2 cups chopped boiled potatoes, 


RECIPES 


81 


% teaspoon pepper and teaspoon salt. Place in 
hot greased frying pan and cook until brown on the 
bottom, fold over and serve. 

904— Fried Potatoes. 

Potatoes for frying should be previously boiled un¬ 
less they are to be fried in deep fat, which is seldom 
practical on a small boat, besides being a smelly pro¬ 
ceeding. Slice cold boiled potatoes, season with salt 
and pepper and fry until brown in a frying pan 
in which there are 4 tablespoons melted fat. To make 
French fried potatoes melt enough lard in a kettle 
to make the fat 2 or 3 in. deep and drop into it when 
boiling vigorously a few raw potatoes at a time, 
which have been sliced lengthwise in eighths, remov¬ 
ing when brown. 

905— Baked Potatoes. 

The easiest and most digestible way in which 
potatoes can be cooked. Scrub the potatoes clean 
and place them in a hot oven until soft. This will 
take about 40 min. Figure the time so they can be 
served as soon as cooked, otherwise they will get 
soggy. 

906— Boiled Potatoes. 

Select potatoes of equal size, wash, pare and place 
them in cold water until ready to cook. Boil enough 
water to cover the quantity of potatoes to be cooked, 
adding to it 1 tablespoon salt for each 7 potatoes; put 
the potatoes in the boiling water and boil till soft. 
This will take 20 min., unless potatoes are very large. 
Stick them with a fork to determine when soft all 
the way through. 


82 


THE GALLEY GUIDE 


907— Lyonnaise Potatoes. 

Chop fine 1 slice of onion for each 2 potatoes to 
be cooked. Fry the onions in 2 tablespoons bacon 
fat or other cooking fat for 10 min. with y 2 teaspoon 
salt and y teaspoon pepper for each 2 slices onion. 
Then add sliced boiled potatoes to the frying pan and 
cook 10 min. longer, stirring to prevent browning. 
If more than 4 potatoes are to be cooked more fat 
will have to be used. 

908— Potatoes Hashed in Cream. 

Boil 2 cups cut up raw potatoes in water in which 
is 1 tablespoon (level) salt, until soft. If flavor is 
desired put 1 slice onion in the water with the 
potatoes and remove when potatoes are done. Make 
White Sauce (Recipe No. 1113) and mix 1 cup with 
the potatoes after draining them. May be served 
sprinkled with parsley. 

909— Scalloped Com. 

Beat 1 egg in 1 cup milk, add contents of 1 can 
corn, 1 teaspoon salt and y teaspoon pepper and stir 
thoroughly. Pour into buttered baking dish, dis¬ 
tribute 1 tablespoon butter over the top and bake in 
hot oven until brown on top. 

910— Baked Beans. 

Soak 1 qt. pea beans over night in cold water, 
drain and cover with new water in a saucepan. Bring 
to a boil and then simmer slowly until beans are 
tender. Pour them into earthenware bean pot, add 
1 tablespoon salt, 1 teaspoon dry mustard, 1 pinch of 
soda, p3 cup molasses and y 2 lb. salt pork cut in small 


RECIPES 


83 

cubes, mix and fill up pot with boiling water. Cover 
and bake slowly in oven for 7 hrs., remove cover and 
bake 1 hr. more, replenishing pot with boiling water 
as needed to keep beans covered. 

Most people will prefer to buy canned baked beans 
and heat them in a saucepan. 

911— String Beans. 

Cut ends off each bean and with sharp knife cut 
lengthwise down both sides of each bean to remove 
strings. Cut each bean across into several short 
lengths and wash. Place in boiling water to cover 
and add y 2 teaspoon of soda to keep beans green. 
Boil from 1 to 3 hrs., depending on age of beans, or 
until soft, adding 1 teaspoon salt to each 2 cups beans 
when half cooked. Drain, mix with 1 tablespoon 
butter and additional salt to taste and serve. 

912— Baked Spaghetti (with Cheese). 

Break spaghetti in short lengths, enough to fill 
2 cups, boil it with 1 onion in enough water to cover, 
replenishing water as necessary until spaghetti is soft 
and tender. Water should have 1 teaspoon salt in it 
for each cup spaghetti. Drain, remove onion; add 
cup cheese cut up small and teaspoon dry mus¬ 
tard to 1 cup White Sauce (Recipe No. 1113), stir 
well and mix with spaghetti. Place in buttered 
baking dish, cover with dry bread crumbs which have 
been mixed with melted butter and bake in oven until 
crumbs are brown. 

913— Boiled Spaghetti. 

Boil a saucepan full of water in which is 1 table¬ 
spoon salt. Grasp a bunch of spaghetti, unbroken, 


THE GALLEY GUIDE 


84 

in the hand and pass it slowly into the water. As it 
enters the water it will soften, permitting it to be 
coiled down in the pan. Cook until soft and tender, 
drain, mix with butter, add salt to taste and serve. 
In eating, Marquis of Oueensberry rules prevail and 
inhaling is disqualified. 

914— Spinach. 

Remove roots and wilted leaves, wash out all sand 
and place in a saucepan in enough cold water to 
cover; allow to heat gradually until boiling, then boil 
25 min. Allow 2 qts. water to each peck of spinach 
and 1 teaspoon salt to each quart water. When 
boiled, drain, chop the leaves up fine, heat again with 
plenty of butter and salt and pepper to taste. 
Usually served with chopped hard boiled eggs. If 
it is desired to keep the spinach bright green put 
Yz teaspoon soda in the water in which it is boiled. 

915— Sweet Potatoes, Boiled. 

Wash potatoes, cover with cold water and boil 15 
to 25 min., depending on size, or until soft. Put no 
salt in the water and peel potatoes only after they 
are cooked. 

916— Sweet Potatoes, Fried. 

Cut cold sweet potatoes which have been boiled 
into thick slices, lengthwise, and place in the bottom 
of a well buttered roasting pan. Spread the top of 
each piece with melted butter and sprinkle well with 
sugar. Brown sugar gives the best taste. Bake in a 
hot oven until the tops are glazed with melted sugar. 


RECIPES 


85 


917— Spaghetti and Tomato. 

Boil spaghetti as directed in Recipe No. 913; after 
draining add 1 can tomato soup and ^4 cup grated 
cheese, mix well, heat again to boiling point, add 1 
tablespoon butter, salt and pepper to taste and serve. 

918— Com on Cob. 

Remove husks and silk threads, cover with boiling 
water and boil 10 to 20 min., or until kernels are 
soft. If participants in eating are fussy about their 
ears the kernels should be cut off the cobs with a 
sharp knife, heated again with butter and seasoned to 
taste with salt and paprika. 

919— Boiled Macaroni. 

See Recipe No. 913. Macaroni can be Flemished 
down in the pot more prettily than spaghetti, other¬ 
wise the same. 

920— Fried Onions. 

Peel the onions, separate the segments into rings 
and fry until brown in a hot frying pan in which is 
i ]/ 2 tablespoons butter to each 4 onions. It will be 
necessary to shake the pan occasionally or stir the 
onions with a fork to prevent them burning. 
Sprinkle with salt just before taking them off the 
fire. 

921— Parsnips. 

Wash and scrape parsnips and cut up in small 
pieces. Boil in salted water for 5 min. or until soft, 
drain and mix with melted butter. Nothing to write 
home about. 


86 


THE GALLEY GUIDE 


922— Green Peas. 

Remove pods and soak the peas in cold water for 
30 min. before cooking. Cover with boiling water in 
which is Yz teaspoon soda and boil until soft. This 
will take from 20 to 60 min., depending on the age of 
the peas. Add 1 teaspoon salt to each pint of peas 
when they start to soften. Drain, mix with 1 table¬ 
spoon butter, add salt and pepper to taste and serve. 

923— Split Peas. 

Hardly fit to serve as a vegetable. They may be 
boiled in salted water until soft and made into a soup 
by forcing through a strainer and proceeding as 
directed in Recipe No. 806 for Cream Corn Soup. 

929— Squash. 

Wash squash and cut in 2 in. chunks. Boil for 20 
min., or until soft in salted water. Place a clean 
cloth or dish towel over a strainer and pour the 
squash into it. Twist up the cloth to squeeze as much 
water as possible out of the squash, then mash the 
squash with a potato masher, stir it up with 1 table¬ 
spoon butter, season with salt and pepper to taste 
and serve. 

930— Tomatoes. 

Dip each tomato in boiling water to loosen skin 
and peel; cut up and cook in a frying pan with a 
little water for 20 min. slowly, stirring occasionally 
to prevent scorching. A slice of onion or a kernel of 
garlic placed in the pan while stewing and then re¬ 
moved will improve flavor. When cooked add but¬ 
ter, salt and pepper to taste. To fry tomatoes slice 


RECIPES 


87 

them after peeling, dip in flour, season with salt and 
pepper and fry until brown in a frying pan with a 
little melted butter. 

931— Turnips. 

Prepare same as parsnips, Recipe No. 921. 

932— Baked Macaroni. 

Prepare as directed for baked spaghetti, Recipe 
No. 912. 

933— Rice and Tomato. 

To 2 cups boiled rice (Recipe No. 901) measured 
before cooking add 1 can tomatoes or 1 can tomato 
soup, mix well, season with butter, salt and pepper 
to taste, heat again and serve. 

934— Asparagus. 

Cast loose the bunches after cutting off the lowef 
half of the stalks, wash, cut off the scales if there are 
any on the parts to be used and tie again in bunches 
so that the stalks will stand upright in a saucepan. 
Fill with boiling water, leaving the tips just out of 
water. Boil 15 min. and add more boiling water to 
cover tips. Boil 5 min. longer. Drain, cast loose the 
bunches again and lay the asparagus on hot buttered 
toast, pouring melted butter over them just before 
serving. 

935— Roast Potatoes. 

Pare and wash potatoes, boil them 10 min., drain 
and place them in roasting pan for the last 40 min. of 


88 


THE GALLEY GUIDE 


cooking roast, and spooning the fat in the pan over 
them at the same intervals as over the meat. 

942— Beets. 

Wash and cook whole in boiling water until soft. 
This will take 1 to 4 hrs., depending on the age and 
size of the beets. Drain, put in cold water to loosen 
skins, remove skin, cut in slices and heat again in a 
saucepan with butter, salt and pepper to taste. 

943— Brussels Sprouts. 

Wash, remove wilted leaves and soak in cold water 
for 15 min. Cook in boiling, salted water 20 min. or 
until soft enough to pierce with a fork. Drain, and 
to each pint of sprouts add 1 cup White Sauce 
(Recipe No. 1113), or serve plain with butter, salt 
and pepper to taste. 

944— Cabbage. 

Remove outside leaves, cut in quarters and cut out 
the center stalk. Cut the head in quarters and soak 
30 min. in cold water before cooking. To a kettle 
full of boiling water add 1 tablespoon salt and Yz 
teaspoon soda. Boil 30 min. to 1 hr., depending 
on size of cabbage. To prevent the unpleasant odor 
usually emanating from cooking cabbage place 
several thicknesses of newspaper over the top of the 
pot and the cover over that. The paper will absorb 
the steam and the smell. When cabbage is cooked 
chop it up fine and season with butter, salt and pepper 
to taste. Cabbage is usually served with corned beef. 
If being served without corned beef it may be mixed 
with White Sauce (Recipe No. 1113) after being 
chopped. 


RECIPES 


89 


945— Carrots. 

Wash, scrape with a sharp knife and cut up the 
carrots in small pieces and boil in salted water 20 to 
25 min. or until soft. Drain and season with butter, 
salt and pepper to taste. Carrots are good mixed 
with canned or green peas. 

946— Cauliflower. 

Remove leaves, cut off stalk and soak head down 
in cold water 30 min. before cooking. Cook 20 min. 
or until soft in boiling, salted water, with the head 
up. Drain off the water and heat again in White 
Sauce (Recipe No. 1113). The average size cauli¬ 
flower will require 2 cups white sauce. 

947— Celery. 

Wash and scrape the stalks to remove the fibres. 
Cut off the roots, and the branches below the leaves, 
and cut the remainder in 1 in. lengths. Boil 20 min. 
or until soft in salted water; drain and mix with 
White Sauce (Recipe No. 1113), using 1 cup of 
sauce to 2 cups of celery. Alternate way is to drain 
and season with butter, salt and pepper to taste. 

948— Boiled Onions. 

Put onions in cold water and remove skins in the 
water, then put them in boiling salted water. Cook 
1 hr. or until soft. Drain and put back on the stove 
with enough milk to cover the bottom of the pan. 
Cook 5 min. and add butter, salt and pepper to taste. 
An alternate way of serving is to heat the onions 
in White Sauce (Recipe No. 1113) after they have 
been boiled and drained. 


THE GALLEY GUIDE 


90 

949—Fried Eggplant. 

Cut eggplant in thick slices and pare the rind. 
Soak in cold salt water for 30 min. before cooking. 
Sprinkle slices with pepper and salt after draining, 
roll them in flour and fry in a frying pan, in which 
is 1 tablespoon melted butter, until brown. 

CEREALS 

The longer cereals are allowed to cook the better 
they are. The times for cooking cereals given in the 
following recipes are the minimum times required. 
Left over cereal may be moistened with water and 
heated again the next day and is equally palatable 
and wholesome. 

1001— Com Meal Mush. 

Put 3^2 cups boiling water and 1 teaspoon salt in 
the upper half of a double boiler, set directly over 
flame and pour in 1 cup corn meal while stirring 
rapidly to prevent scorching. Allow to boil vigor¬ 
ously 10 min., stirring constantly, then place the 
saucepan over the lower half of the double boiler in 
which there is boiling water and cook 2 hrs. covered, 
without stirring. Serve with syrup or molasses. 

1002— Hominy. 

Cook exactly as directed for Corn Meal Mush 
(Recipe No. 1001) except that 1 cup hominy requires 
^4 cups water. 

1003— Oatmeal or Rolled Oats. 

Put 4 cups boiling water and 1 teaspoon salt in 
the upper half of a double boiler, set directly over 


RECIPES 


9 i 

flame and pour in 1 cup oatmeal or rolled oats while 
stirring rapidly to prevent scorching. Allow to boil 
vigorously 5 min., stirring constantly, then place 
saucepan over lower half of the double boiler in 
which there is boiling water and cook 4 hrs., covered, 
without stirring. If a coal range is used the oatmeal 
may cook overnight on the back of the stove. 

1004—Wheatena. 

Cook exactly as directed for Oatmeal (Recipe No. 
1003). 

DRESSINGS, SAUCES AND GRAVIES 

iioi —French Dressing. 

An old Spanish proverb tells exactly how to mix 
a French dressing for salad: “A prodigal with the 
oil, a miser with the vinegar and a philosopher with 
the salt.” To translate this into more specific terms 
the ingredients should be cup olive oil (Wesson 
oil will do if pure olive oil is not available), Yz cup 
vinegar, Y> teaspoon pepper, J 4 teaspoon dry mus¬ 
tard and 134 teaspoons salt. Be very exact about the 
measurements. As you probably do not own a cock¬ 
tail shaker, and would not use it for mixing salad 
dressing if you do, mix the ingredients in an ordinary 
preserve jar, the kind that has a glass top, rubber 
gasket and fastener. Put all ingredients in the jar, 
put the jar on ice for a couple of hours and then 
“shake well before using.” If all is not used the 
remainder will keep in the icebox until needed. 


92 


THE GALLEY GUIDE 


1102— Mayonnaise Dressing. 

This dressing may be purchased in jars. It is trick 
stuff to make and should only be attempted by pro¬ 
fessionals with high batting averages. Like home 
brew, the temperature must be exactly right in the 
making. As the writer is incapable of making a 
Mayonnaise dressing come out right, he will quote 
the recipe from “Better Meals for Less Money,” 
written by a lady who has been more successful. 
Then the reader can while away long afternoons by 
crawling into the icebox and experimenting with 
mixing mayonnaise. When he emerges it is etiquette 
for the rest of the crew to bind and gag him before 
any damage is done. 

Yolk of i egg 
I teaspoon salt 
y 2 teaspoon powdered sugar 
i teaspoon mustard 
y 2 teaspoon paprika 

1 cup salad oil 

2 tablespoons vinegar 

i tablespoon lemon juice 

Beat the egg yolk; add the seasonings; add oil, a 
few drops at a time, until mixture thickens; mix 
vinegar and lemon juice, and add in small quantities, 
alternating with the oil; as the oil thickens the dress¬ 
ing, dilute with the acid, leaving the finished dressing 
thick. It is important to have ingredients and uten¬ 
sils cold. Now you try it! 

1103— Cream Sauce. 

Same as White Sauce (Recipe No. 1113), sub¬ 
stituting cream for milk to make the sauce richer. 


RECIPES 


93 


1104— Chocolate Sauce. 

Unsweetened chocolate is marked off in squares 
when it is moulded. Melt 1 square in a saucepan, 
add 1 tablespoon butter and add gradually *4 cup 
boiling water while stirring. When mixture is boil¬ 
ing add 1 cup sugar and boil 5 min. Take off stove 
and add *4 teaspoon vanilla extract, stirring well, 
then serve. If sweet chocolate is used omit the sugar, 
using about 2 oz. chocolate. 

1105— Gravy. 

After meat is roasted and remo\ed from pan, re¬ 
move all but 4 tablespoons of fat in the pan. Place 
pan on hot part of stove, add 4 tablespoons flour and 
stir until mixture is brown. Then add 1*4 cups boil¬ 
ing water gradually, stirring. Cook 5 min. and sea¬ 
son to taste with salt, pepper and a little Worcester¬ 
shire. It is desirable to pour gravy through strainer 
before serving. 

1106— Stuffing. 

For stuffing duck See Recipe No. 401 

“ “ goose “ “ No. 402 

“ “ chicken “ “ No. 624 

“ “ roast pork “ “ No. 639 

1108—Vanilla Sauce. 

Mix cup sugar with iy 2 tablespoons flour, add 
1 cup boiling water gradually while stirring. Boil 
vigorously 5 min., remove from stove, add 2 table¬ 
spoons butter, 1 teaspoon vanilla extract and serve. 
This sauce may be used on hot gingerbread (Recipe 
No. 6), cake (Recipe No. 8), bread pudding (Recipe 


THE GALLEY GUIDE 


94 

No. 103), Indian pudding (Recipe No. 104), or on 
apple sauce (Recipe No. 101). 

1109—Hard Sauce. 

Stir CU P butter in a mixing bowl rapidly until 
it becomes creamy, add gradually 1 cup powdered 
sugar and 1 teaspoon milk. Beat with a spoon until 
the sauce becomes even in texture and light, then add 
I teaspoon vanilla, beat long enough to mix it 
thoroughly, sprinkle with nutmeg and place on ice 
till ready to serve. Serve with Indian pudding 
(Recipe No. 104). 

mo—Egg Sauce. 

Add to White Sauce (Recipe No. 1113) 1 chopped 
hard-boiled egg to each cup of sauce. Serve on 
boiled fish. 

hi 1—Tomato Sauce. 

Melt 3 tablespoons butter with 3 tablespoons flour, 
well stirred, and add x /\ teaspoon salt and tea¬ 
spoon pepper. To this add *4 can tomatoes which 
have been cooked in a saucepan 15 min. with a slice 
of onion and pressed through a strainer. Serve with 
pork chops or other meat as desired. 

1112—Tartar Sauce. 

Mix 1 tablespoon vinegar, 1 teaspoon lemon juice, 
14 teaspoon salt and 1 tablespoon Worcestershire 
sauce and heat in a double boiler. Melt *4 cup but¬ 
ter separately, cook till brown and pour through a 
strainer into first mixture, stir well and serve with 
scallops or fish. 


RECIPES 


95 


ii 13—White Sauce. 

Melt in a saucepan 2 tablespoons butter, stir well 
and add gradually ip£ tablespoons flour which has 
been thoroughly mixed with %. teaspoon salt and a 
pinch of pepper. Stir constantly and add gradually 
1 cup very hot milk. When boiling point is reached 
boil sauce 2 min. and serve. If a richer sauce is 
desired substitute cream for milk. 

1114—Hollandaise Sauce. 

2 yolks of eggs 
14 cup butter 
pinch of salt 

1 tablespoon lemon juice (y 
lemon) 

1 teaspoon flour 
y 2 cup boiling water 

Mix egg yolks, flour and butter and stir them well 
for fifteen minutes. Then add salt and lemon juice 
and the boiling water. Water must be boiling vig¬ 
orously while being poured in and must be added 
slowly. Have a double boiler on the stove under 
which the water is already boiling and pour in the 
mixture, stirring the while. The proper consistency 
will be reached in approximately thirty seconds of 
stirring. Remove at once and set aside off the stove 
until ready to serve. 

BEVERAGES 


1201—Chocolate. 

Heat 3 cups milk almost to boiling point (1 small 
can evaporated milk mixed with 2 cups water may 


THE GALLEY GUIDE 


96 

be substituted). Melt squares (1^2 oz.) un¬ 
sweetened chocolate separately, adding to it *4 CU P 
sugar and while stirring add gradually 1 cup boiling 
water. Boil 5 min. in double boiler, add to the milk 
and serve. If sweet chocolate is used omit the sugar. 

1202— Cocoa. 

Mix i l / 2 tablespoons cocoa with 2 tablespoons 
sugar and a pinch of salt. Add *4 cup boiling water 
and stir till mixture becomes a smooth paste. Add 
1 y 2 cups boiling water, stir, then boil in double boiler 
5 min. Heat separately 2 cups milk (evaporated 
milk diluted will do) almost to boiling point and add 
other mixture to it. Beat with an egg beater and 
serve. 

1203— Coffee. 

Buy coffee that is thoroughly roasted and ground 
very fine, the finer the better. Put in the coffee pot 
1 heaping tablespoon coffee for each cup of water, 
and then put in 1 extra cupful water. Use cold 
water. Put the pot over the flame and bring to boil¬ 
ing point as fast as possible. Boil 1 min. and set the 
pot back to simmer. When ready to serve run a dash 
of cold water down the spout of the coffee pot and 
put a couple of egg shells, if available, in the pot. 
Pour through a strainer into the cups. The longer 
the coffee sits after it has been boiled the stronger 
it will be. Never boil longer than 1 min. and never 
use old coffee grounds over again. 

1204— Tea. 

Put one teaspoon of tea for each cup desired in a 
dry teapot. Pour into it water that is boiling vigor- 


RECIPES 


97 


oucly which has been heated in a separate utensil. 
Allow tea to stand a couple of minutes or until 
desired strength is reached. Never boil tea or use 
tea leaves more than once. 

Note : In preparing the recipes included in Part II 
suggestions have been obtained from the following 
cook books, to the authors of which grateful acknowl¬ 
edgment is hereby made: 

Royal Baking Powder Cook Book 
365 Breakfast Dishes 
Better Meals for Less Money 
Boston Cooking School Cook Book. 



PART III—SUPPLIES AND LISTS 

STORAGE OF SUPPLIES AFLOAT 

This part of the Galley Guide has been compiled 
for the purpose of reminding the skipper what 
should be aboard his vessel when starting a cruise. 
Most men who cruise regularly have prepared their 
own lists of food and consumable stores. The Gen¬ 
eral List of Stores will be particularly valuable to 
men who have never before equipped for a cruise. 

The list of galley equipment looks formidable, but 
actually takes up surprisingly little room. Bowls, 
pots, kettles and frying pans may be nested and the 
smaller items may all be stowed in one drawer. 
The flour sifter, which is necessary in mixing evenly 
all powdered ingredients, may be kept in the con¬ 
tainer with the flour. The garbage bucket may be 
secured by a lanyard to a handy bulkhead. The 
entire galley equipment listed can be stowed suffi¬ 
ciently compactly to be appropriate for a boat as 
small as twenty-eight feet. There is nothing included 
which will not be needed in preparing the recipes 
offered in the Galley Guide. 

The Food List is complete. In preparing for a 
cruise the cook should make up a list of menus and 
check the ingredients against the food list in order 
that nothing may be forgotten, also that supplies 
which will not actually be used will not be included 
to take up valuable space. 

99 


> 

> '•» i 

> > 

> ? » 


IOO 


THE GALLEY GUIDE 


System in stowing supplies saves much work in 
preparing meals. Experience has dictated the best 
places and methods for keeping various foodstuffs in 
good condition, as indicated herewith: 

Canned Goods. 

In transom lockers, similar classes of food 
grouped together for convenience in breaking out, 
stowed label up so that each variety may be easily 
found. 

Dry Vegetables. 

Corn meal, dried beans, pastry flour, cereals, 
cocoa, tea, coffee, baking powder, soap powder, 
macaroni, rice, etc., should be placed in glass pre¬ 
serve jars with clamp tops and gaskets and each 
marked on a gummed label. All dry and powdered 
stores are damaged by dampness unless kept in air¬ 
tight containers. The jars should be placed on a 
strong shelf high up on a partition or bulkhead 
of a size to hold a dozen jars, whether all are filled 
or not. A batten across the front will keep them 
in place. If the shelf fits the jars they will neither 
shift nor break, and, being of glass, will enable 
the cook to see at a glance when he is running low 
on supplies. 

Salt. 

A small wooden box should be secured above 
the stove in the warmest place possible where the 
cook can dip his spoon into it handily. The store 
of salt should be kept in one of the airtight glass 
jars and the box replenished with small amounts 


SUPPLIES AND LISTS ioi 

as necessary. Salt kept in shakers or open re¬ 
ceptacles, unless in a warm place, always hardens. 

Matches. 

Matches should be kept in one of the glass jars. 

Flour and Sugar. 

Ordinary flour and sugar are used for so many 
purposes and in such quantity that receptacles 
larger than quart jars are necessary. Metal cans 
with close-fitting hinged tops can be procured at 
any hardware store. These should be kept in a 
locker clear of bilge water. A good place on most 
boats is the cupboard under the galley sink on a 
shelf placed as high as the size of the cans permit. 

Green Vegetables. 

Weather conditions permitting, spinach, cauli¬ 
flower, green peas, string beans, corn and other 
green vegetables should be kept in an open crate 
secured on deck. In order to keep fresh they must 
have a circulation of air until used. An ordinary 
fruit crate with a top is ideal. 

Spices. 

Pepper, mustard, cinnamon, paprika, ginger, 
poultry seasoning, etc., are available in small cans 
of uniform size. A small shelf similar to the one 
provided for the stowage of dry vegetables in jars 
should be erected. 

Bottles. 

Worcestershire sauce, catsup, maple syrup, 
vanilla, lemon extract and certain other necessary 


102 


THE GALLEY GUIDE 


supplies are usually obtainable only in bottles. 
Bottles may be stowed safely in transom lockers 
if laid on thick newspapers with a layer of papers 
between tiers. 

Bread. 

Bread, cake, pilot crackers, etc., should be 
stowed in a regular metal bread box with a cover, 
unless a thoroughly dry built-in locker with a door 
is available. On very small craft where there is 
no space for a bread box the oven may serve as a 
bread box between cooking operations. 

Milk. 

With evaporated milk and cream available in 
cans, not many men bother with fresh milk and 
cream. If bottled milk is carried it should be 
stowed upright in the bottom of the icebox. In 
the absence of an icebox, if cruising in cold waters 
it will keep if stowed against the side of the vessel 
below the waterline, forward of the bilge water. 

Butter. 

Butter in five-pound wooden firkins will keep 
a long time if stowed the same as milk, described 
above. 

Meat. 

Fresh meat of all kinds should be kept in the 
icebox. Canned meat should be removed from the 
can as soon as opened. If there is no icebox, or 
if out of ice, the meat should be placed against the 
side of the vessel below the waterline well forward 


SUPPLIES AND LISTS 


103 

of the bilge water, and after sundown should be 
kept on deck. 

Left-overs. 

All left-over food should be placed in the icebox 
or the coolest place available, particularly bacon 
fat or other cooking fat. Canned milk should be 
removed from the can as soon as air is admitted 
to it. Left-over food of all kinds should be placed 
in bowls or cups and stowed so that they will not 
shift. 


GENERAL LIST OF MARINE STORES 
AND EQUIPMENT 

Note: This list was prepared to check against 
when equipping for a cruise. Many items are in¬ 
cluded which would not be required on the average 
summer cruise, which may, however, serve as re¬ 
minders to those equipping for long passages far 
from shore facilities. It has been impossible, owing 
to the great divergence in size and type of boats 
to mention appropriate sizes or quantities of items. 
Where a quantity is mentioned after an item it is 
to be considered the minimum desirable. All small 
metal parts, nuts, screws, etc., should be placed in 
screw top cans filled with oil and marked with con¬ 
tents. If the cans are tight they can be safely 
stowed in the bilge. 

Reminder : If equipping for a cruise which in¬ 
volves carrying supplies or equipment in excess of 
the usual amount of metal aboard, determine the 
compass error caused by the additional metal before 


104 THE GALLEY GUIDE 

shoving off. The compass should be corrected only 
after everything is permanently stowed. 

BOATSWAIN’S DEPARTMENT 

1. Equipment. 

Bilge pump 
Boat hook 
Brushes, paint 
Bucket 
Cotton, sail 
Ensign 
Kerosene 
Lights, running 
Life preservers 
Marine glue 
Marline 

Oak, i piece, spare 

Paints, all varieties used aboard 

Pennants 

Pine, i piece, spare 

Pump washers 

Putty 

Sandpaper 

Steel wool 

Swab 

Varnish 

Wax, sewing 

2. Small Boat Equipment. 

Compass 

Bread breaker, filled 

Oars 

Oarlocks 

Ring buoy, small, with line 
Water breaker, filled 
Matches in water-proof case 


SUPPLIES AND LISTS 


105 


3. Spares. 

Anchor 
Anchor rode 

Boat nails, assorted sizes 
Blocks, assorted sizes 
Bolts, assorted 
Brass screws, assorted 
Canvas, weight of sails 
Eye bolts, deck 
Leather for chafing gear 
Oars 

Oarlocks, 2 pair 
Rigging clamps 
Rope for running rigging 
Sails 

Shackles, assorted sizes 
Steering cable 
Thimbles, assorted sizes 
Turnbuckles 
Wire 

Wire rigging 
Withe for masthead 

4. Tools. 

Brace 

Bit, adjustable 

Chisels 

Fid 

Flashlight 
Gimlet 
Hack saw 

Hammer, carpenter’s 

Hatchet 

Knife 

Needles, sail 
Palm 


IO6 THE GALLEY GUIDE 

Tools —continued 
Plane 
Pliers 
Saw 

Scrapers 

Screwdrivers, 2 sizes 
Spike, marline 
Spike, wire splicing 
Square 
Stone 

CABIN EQUIPMENT 

Blankets 

Broom 

Brush 

Dust pan 

Fire extinguisher 

Lamps 

Lamp wicks 

Laundry bags 

Lock and keys 

Pillow cases 

Sheets 

Spare bulbs for electric lights 

Toilet paper 

Towels 

ENGINE DEPARTMENT 

1. Supplies. 

Brass polish 

Brass key stock, sizes used 
Brown soap for gas leaks 
Copper wire, heavy and light 
Cotter pins, assorted 
Cotton waste 
Cup grease 


SUPPLIES AND LISTS 


107 


Distilled battery water 
Dry cells 

Fire extinguishers 
Fire extinguisher refills 
Fuel 

Flashlight batteries, spare 
Gasket material, asbestos 
Gasket material, paper 
Hack saw blades 
Hand cleaner 
Lock washers, assorted 
Lubricating oil 
Orange shellac for gaskets 
Pump packing 

Rivets and washers, assorted 
Solder and flux 
Sheet copper, 1 piece 
Smooth-On 

Spare 5-gal. cans, filled 
Steel wire 

Stuffing box packing 
Tape, tire 
Terminal clips 
Wire, high tension 
Wire, low tension 
Wire, lighting circuit 

2. Spare Parts. 

Atwater-Kent parts: 

Trip triggers, 2 
Points, 2 sets 
Trigger springs, 2 
Bolts, assorted sizes used 
Cap screws, assorted 
Copper gaskets for cyl. head 
Copper gaskets for valve caps 
Connecting rod bearings, 2 


108 THE GALLEY GUIDE 

Spare Parts—continued 

Exhaust valve assembly complete 

Fuses, generator, 2 

Fuses, lighting circuit, 2 

Gasoline unions, 2 

Generator brushes 

Hose 

Inlet valve assembly complete 
Magneto parts: 

Breaker points, 2 sets 
Breaker springs, 2 
Condenser, 1 

Make and Break ignition parts: 
Igniter body complete 
Mica insulation washers 
Points, 2 sets 
Spring, 1 
Tripper, 1 

Machine screws, assorted 
Main bearings, 2 
Nuts, assorted sizes used 
Pet cocks, 2 

Piping, copper, gas line, spare 
Piping, copper, oil line, spare 
Piston rings 

Reverse gear expansion arm 
Reverse gear adjustment latch 
Shim stock 
Shut off, gas line, 1 
Valve cap 

Valve stem keys and washers, 6 
Woodruff keys, sizes used 
Wrist pin complete 

3. Tools. 

Ammeter 
Breast drill 


SUPPLIES AND LISTS 


109 


Cape chisel 
Center punch 
Cold chisel 
Cotter pin tool 
Cutting pliers 
Drift, bronze 
Drills, standard set 
Files, flat 
Files, round 

Files, three-cornered, small 
Funnels, oil and gas 
Gas tank measure 
Grease gun (reverse gear) 

Hack saw frame 

Mammer, ball pein 

Hydrometer, battery 

Magneto wrench 

Monkey wrenches, 2 sizes 

Open end S wrenches, complete set 

Pliers, gas 

Screwdrivers, 3 sizes 

Spark plug wrench 

Socket wrench (if specially needed) 

Soldering iron 

Stillson wrenches, large and small, 2 

Torch, plumber’s 

Vise 


GALLEY DEPARTMENT 
z. Equipment. 

Baking pans, 2 (for bread and cake) 
Board for rolling pastry or chopping meat 
Cake turner 
Can opener 

Carving knife and fork 


no 


THE GALLEY GUIDE 


Equipment—continued 

Cleaning cloths 
Coffee pot 

Cooking spoons, 2, large 
Corkscrew and bottle opener combined 
Dish mop 

Dish towels (highly consumable) 

Dish pan (if no sink for washing dishes) 

Double boiler, 1, large size 

Egg beater 

Fire extinguisher 

Flour sifter, small 

Frying pans, 2 sizes 

Garbage bucket with cover 

Ice pick 

Ice tongs 

Kettle, hot water 

Mason jars, for matches, dry groceries, etc. 
Measuring spoons (3 small patented gadgets 
for measuring small amounts) 

Measuring cup (necessary in preparing 
almost all recipes) 

Milk jug (for stowing milk in icebox) 

Milk pail, 2 qt. with cover (for bringing milk 
aboard) 

Mixing bowls, 3 sizes 

Muffin pan with partitions (for biscuits, etc.) 
Muffin rings, 6 (for poaching eggs) 

Oven 

Pots, 3 sizes 
Potato masher 

Roasting pan, large (for meat or fowl) 
Rolling pin 
Saucepan, small size 

Soap rack (for making dish water soapy) 
Stove 


SUPPLIES AND LISTS 


hi 


Steel wool (invaluable for cleaning po^s and 
pans) 

Strainer, small, for coffee and tea 
Strainers, large, 2—1 coarse and 1 fine 
Teapot 

Trivet (wire rack to hold meat off bottom 
of roasting pan) 

Vegetable knife 
Whetstone 

Supplies. 

Ammonia 

Bacon 

Bread 

Butter 

Cereals 

Cheese 

Crackers 

Canned fruit 

Canned fish 

Canned meats 

Canned milk 

Canned soups 

Canned vegetables 

Cleaning cloths 

Dish towels 

Dried fruits 

Dry vegetables 

Eggs 

Fresh beverages 
Fresh fish 
Fresh fruit 
Fresh meat 
Fresh milk 
Fresh vegetables 
Fresh water 

Groceries (coffee, tea, sugar, etc.) 


112 


THE GALLEY GUIDE 


Supplies —continued 
Ice 

Kerosene 

Matches 

Olive oil 

Potatoes 

Preserves 

Salt 

Salt meat 
Seasonings 
Soap 
Spices 
Steel wool 
Stove fuel 
Stove polish 
Syrup 
Vinegar 

GOVERNMENT EQUIPMENT 

Lights prescribed by Law 
Fog horn 
Whistle 
Ship’s bell 

Life jacket for each person carried 
Pilot Rules, 2 copies 

MEDICAL SUPPLIES (Emergency) 

Pills (both kinds) 

Iodine 

Iodine swabs, antiseptic 
Adhesive plaster 
Sterile gauze 
Bandages 
Epsom salts 
Castor oil 
Absorbent cotton 
Scissors 


SUPPLIES AND LISTS 


ii 3 

Tweezers for splinters 
Safety pins 

Aspirin 5 grain tablets 
Toothache gum 
Oil of cloves 


MISCELLANEOUS 

Alarm clock 
Ammunition 
Fishing tackle 
Firearms 
Reading matter 
Writing materials 


NAVIGATING EQUIPMENT 


Binoculars 

Barometer 

Charts 

Coast Pilot (volumes to cover necessary 
waters ) 

Compass in lighted binnacle 

Current tables 

Dividers 

Log, ship’s 

Log book 

Lead and line, marked 
Light List 
Buoy List 
Parallel rules 
Protractor 

Tide tables for current year 
Stop watch 
Pads and pencils 


THE GALLEY GUIDE 


114 



PERSONAL EQUIPMENT 

Clothes 

Cap 

Oilskins and sou’wester 

Rubber boots 

Soap 

Shoes 

Sewing kit, buttons, etc. 

Tobacco 
Toilet paper 
Tooth paste 
Towels 
Toilet articles 

LIST OF FOOD SUPPLIES 

Note: This list has been compiled to serve as a 
reminder to the man provisioning for a cruise and 
in order to suggest a wider variety of diet when 
ordering supplies. It may be a help to the cruising 
man to select from the Galley Guide menus to cover 
several days, using the ingredients listed in the 
recipes selected as the basis of a list to be augmented 
from the following tabulation: 

Beverages. 

Chocolate 

Cocoa 

Coffee 

Ginger ale 

Milk 

Tea 

Water 

White Rock 

Straight 


Breads. 


SUPPLIES AND LISTS 


Cleaning. 


Canned Fish. 


Canned Fruits. 


ii5 


Brown bread 
Cake 

Fancy crackers 
Hard bread 
Pilot crackers 
White bread 


Ammonia 
Bon-Ami 
Dutch Cleanser 
Gold Dust 
Lye 

Salt water soap 
Sapolio 

Saniflush (toilets) 
Soap, plain 


Clams 

Finnan haddie 

Lobster 

Salmon 

Sardines 

Shredded codfish 

Smoked herring 

Tuna 


Apple sauce 

Apples 

Apricots 

Cherries 

Guavas 

Peaches 

Pears 

Pineapples 


n6 THE GALLEY GUIDE 

Canned Meats. 

Bacon (jars) 

Boned chicken 
Corned beef 
Cripped beef 
Devilled ham 
Devilled chicken 
Potted tongue 
Mince meat 
Smoked beef 

Canned Milks. 

Condensed milk 
Evaporated milk 
Evaporated cream 

Canned Soups. 

Bouillon 
Bouillon cubes 
Chicken 
Chicken okra 
Clam 
Oxtail 
Tomato 
Vegetable 

Canned Vegetables. 

Asparagus 
Baked beans 
Corn 

Corn on cob 
Lima beans 
Peas 

Pumpkin 

Spaghetti and tomato 

String beans 

Succotash 

Squash 

Tomatoes 


I! 7 


SUPPLIES AND LISTS 


Dried Fruits. 

Apples 

Apricots 

Currants 

Figs 

Peaches 

Prunes 

Raisins 

Groceries. 

Baking powder 

Barley 

Butter 

Canned milk 

Catsup 

Cheese 

Chocolate 

Coconut 

Coffee 

Corn meal, white 

Corn meal, yellow 
Cornstarch 

Cream of Wheat 

Crisco 

Dried beans 

Dried split peas 

Eggs 

Farina 

Flour, white 

Flour, buckwheat 

Flour, pastry 

Flour, prep, griddle cake 
Flour, whole wheat 
Gelatine 

Hominy 

Jell-o 

Junket 


118 THE GALLEY GUIDE 

Groceries —continued 

Lard 

Macaroni 

Maple syrup 

Matches 

Mayonnaise 

Molasses 

Oatmeal 

Olive oil 

Onions 

Pilot crackers 

Potatoes 

Rice 

Soda 

Sago 

Spaghetti 

Sugar, granulated 

Sugar, lump 

Sugar, powdered 

Tapioca 

Tea 

Wheatena 

Yeast 

Fresh Fish. 

Clams 
Lobster 
Oysters 
Scallops 
Fish, all kinds 

Fresh Fruit. 

Apples 

Bananas 

Berries in season 
Cantaloupe 
Grapefruit 
Lemons 


SUPPLIES AND LISTS 


119 


Oranges 

Peaches 

Pears 

Pineapple 

Plums 

Watermelon 

Fresh Meats. 

Beef for stew 
Fresh ham 
Hamburger steak 
Lamb, leg 
Lamb, chop 
Lamb, forequarter 
Lamb, saddle 
Steaks 

Rib roast beef 
Pork, loin 
Pork, saddle 
Veal, loin 
Veal, saddle 

Poultry. 

Broilers 

Chicken 

Duck 

Fowl 

Goose 

Turkey 

Fresh Milk. 

Milk 

Cream 

Fresh Vegetables. 

Asparagus 

Beets 

Beet greens 
Brussels sprouts 


120 


THE GALLEY GUIDE 


Fresh Vegetables— continued 

Carrots 


Preserves. 

Cabbage 

Cauliflower 

Celery 

Corn 

Eggplant 

Lettuce 

Onions 

Parsley 

Parsnips 

Peas 

Potatoes 

Pumpkin 

String beans 

Spinach 

Squash 

Sweet potatoes 
Tomatoes 

Turnips 

Blackberry 

Damson 

Gooseberry 

Guava 

Salt Meat. 

Orange marmalade 
Plum and Apple (i) 
Raspberry 
Strawberry 

Bacon 

Ham 

Salt beef 

Seasonings. 

Salt pork 

Bay leaf 

Brand’s Ai sauce 


SUPPLIES AND LISTS 


121 


Lemon extract 
Poultry seasoning 
Tomato catsup 
Worcestershire sauce 
Vanilla extract 


Spices. 


Allspice 

Cinnamon 

Cloves 

Curry powder 

Ginger 

Mustard 

Nutmeg 

Paprika 

Pepper 

Sage 

Salt 

Thyme 







PART IV—APPENDIX 


THE FIRELESS COOKER 

You don’t know the advantages of a fireless cooker 
in a boat till you have tried one. Drop the hook at 
the end of a long day’s run, tired, wet, hungry—no 
waiting for supper; it’s cooked, ready to serve when 
you open the lid of the trick box, perhaps meat in one 
compartment, vegetables in another, and a pudding 
in a third, all piping hot, moist, appetizing. Or 
maybe you are plugging along, planning to sail all 
night to your destination after a start at dawn. A bit 
of a blow comes up in the afternoon; too much sea 
to keep pots on the stove with comfort; why worry ? 
The fireless cooker is secure in its place. Open her 
up and serve that chicken stew and mashed potatoes 
in bowls. 

Or suppose you put in at the anchorage of some 
friends and decide you want to take a crowd day 
sailing the next morning, be gone all day, and feed 
them well at noon. You don’t want to give up the 
best sailing hours of the day to the lengthy prepara¬ 
tion of a meal. The cook doesn’t have to hit the 
deck so very much earlier than usual to get a fish 
chowder and a rice pudding into the fireless cooker 
while he is preparing breakfast. 

For the benefit of the uninitiated (there cannot 
be many), a fireless cooker is nothing but an in¬ 
sulated box with one or more metal lined compart- 

123 


124 


THE GALLEY GUIDE 


ments, or holes, into which fit the cooking pots or 
saucepans. There is a hinged, insulated lid provided 
with a valve over each hole to let the surplus steam 
out. Each cooker is provided with a number of flat 
stones the shape of the holes, a hook to handle them 
with when hot, and a thermometer mounted on a 
base to stand upright on the stones while they are 
being heated. The food is prepared for cooking in 
the usual manner, and is placed on the galley stove 
until it begins to cook vigorously, in the pot which 
fits in the cooker. The stones are likewise placed on 
the stove in turn, the thermometer placed on top and 
left there until the mercury reaches the number of 
degrees advised in the book of instructions which 
comes with the cooker for the particular dish being 
prepared. The stone is then placed in the cooker at 
the bottom of a hole, and the pot placed on top of 
it, the lid is clamped shut, and the cooker may be for¬ 
gotten for hours, until the food is to be eaten. 

A complete schedule of times and temperatures is 
furnished with each cooker, applying to all manner 
of foods. Even bread may be baked. The most 
convenient way to use the apparatus is to do all the 
cooking in the cool of the morning, or, if on a long 
coastwise cruise, when weather permits. The cook¬ 
ing for noon and evening meals can be done on the 
breakfast fire with a three-hole cooker, because 
divided saucepans may be obtained which fit three 
in a hole. Some dishes require a stone top and 
bottom, but most can be cooked with one stone. One 
of the many advantages of doing much of the cook¬ 
ing with one morning fire is that the cabin of a small 
boat is thus not superheated by the time the crew 
want to turn in. 


APPENDIX 


125 


The question will be asked, where do you carry 
a three-foot box in the galley of a small cruiser? 
Aboard Tinker, which is 28 ft. overall, a two-hole 
cooker is carried in the cockpit against the forward 
bulkhead on the starboard side, lashed securely to 
an awning stanchion. It is entirely out of the way, 
and apparently the insulation is sufficient for it to 
function properly even in the bracing air of Maine 
waters. Every new boat which is designed should 
have a space in the galley built in for a fireless 
cooker. A hinged dressed top could be installed 
above it. If space is limited a one-hole cooker is 
better than none at all. Without the legs with which 
most of them are provided for kitchen use ashore 
(the legs can be removed with a screwdriver), the 
dimensions of a single-hole cooker are about 
14 in. x 14 in. x 20 in. 


EQUIPMENT AND STOWAGE OF 
A SMALL CRUISER 

A Few Remarks on Comfort as Obtained in 
the Twenty-Eight-Foot Motor Cruiser Tinker 

(Reprinted from Motor Boat, Sept, io, 1922) 

No two men will agree on what is necessary 
equipment for a small cruiser and what is junk. 
The subject is open to infinite discussion, but anyone 
who has had practical experience as master-owner 
of a small vessel will agree that equipment of any 
sort is a nuisance without proper stowage space. The 
equipment which I consider necessary to civilized 
cruising cannot be carried on the average small 
cruiser because of the absence of lockers, yet on so 
small a boat as a 28-footer there is ample room to 
stow twice the necessary equipment if space ordi¬ 
narily wasted is utilized. 

Tinker, named after the young mackerel of the 
Maine coast, is interesting not only as a stock boat 
but because of the ingenuity which has been used to 
devise in a conventional layout stowage space for an 
amount of equipment unheard of in a cruiser so 
small. Not only is the equipment out of the way 
and for the most part out of sight, but every item 
which can move in a seaway is secured in its place 
by chocks, or otherwise, and is instantly accessible 
when wanted. There is no clutter of articles stowed 

126 



Specifications 

Length.28 ft. 0 in. Forepeax length 2 ft. 0 in. 

Beam . 8 ft. 8 in. Toilet length .. 4 ft. o in. 

Draft . 3 ft. 0 in. Cabin length... 6 ft. 6 in. 

Headroom Galley length .. 4 ft. 0 in. 

cabin. 6 ft. 4 in. Cockpit length 10 ft. o in. 


Berths 6 ft. 4 in.x2 ft. 6 in. Stern deck. 1 ft. 6 in. 

Power Plant: Fay & Bowen, LN 42, 4-cylinder, 4-cycle; bore, 
4% in.; stroke, S l / 2 in.; wheel, 21 in. x 20 in.; 850 r.p.m. 

127 
































































































































































128 


THE GALLEY GUIDE 


“temporarily”; indeed, a casual inspection would 
lead one to believe that Tinker was equipped for day 
sailing rather than for a cruise to Florida. 

The phrase “complete equipment” has been abused 
to such an extent that a purchaser can never know 
whether the term applies to the equipment required 
by the Government or whether it includes equipment 
actually necessary to cast off and cruise. All too 
often “complete equipment” consists only of Govern¬ 
ment equipment, binnacle, cushions, anchor, some 
china, some cutlery and the galley equipment. The 
bald statement that the purchaser will need to make 
no further outlay is too often a misrepresentation 
which fools the inexperienced and frequently con¬ 
vinces the victim that the game is too expensive for 
him. Finding out what he has to buy after he has 
bought his boat has soured many an enthusiastic 
novice. 

The figure to which I was limited in purchasing a 
boat had to cover not only hull and engine but the 
equipment as well. To a convert to civilized cruising 
that meant every last thing needed for living afloat 
in shore comfort for an indefinite period, together 
with the navigating equipment necessary to pilot the 
vessel confidently on long coastwise cruises. For¬ 
tunately I had no illusions concerning the cost of 
equipping a boat. In a new boat the cruising equip¬ 
ment will generally be a quarter of the cost of hull 
and engine together. When I considered the sum 
available for the purchase of a successor to the C. A. 
Dolliver, I knew at once that the new boat must be 
small in order to leave margin for the purchase of 
equipment without which cruising is neither safe nor 
pleasant. I wanted a strictly one-man cruiser capable 


APPENDIX 


129 


of comfortable ferry service across Penobscot Bay 
in any weather, and equally capable of cruising in 
comfort by the inside route to the Gulf of Mexico. 

It did not occur to me that I could afford a new 
boat, therefore I started optimistically inspecting 
second-hand boats within the price limit to permit 
indulging my theories on equipment. Now, from a 
55-ft. schooner to a small motor cruiser is a jump 
requiring some mental gymnastics. Being a wind¬ 
jammer, the more motor boats I examined the more 
dismayed I became, finally coming to the conclusion 
that I must be a crank, in so many respects did my 
requirements differ from what apparently was con¬ 
sidered usual practice in engine installation, head- 
room and ventilation. The combination of sea¬ 
worthiness, comfort and accessibility, with living 
quarters untainted by engine, seemed never to have 
been attained in the same vessel. When an engine 
was installed beneath the cockpit floor it was either 
inaccessible or was reached by an opening in the 
cabin bulkhead, an arrangement with which I had 
had the usual smelly experience. Not one boat had 
sufficient icebox, locker space or provision for stow¬ 
ing suit cases in a dry place. 

One day an advertisement in Motor Boat caught 
my eye. It pictured a 28-ft. stock cruiser built by 
Russell Gray at Thomaston, Maine, “completely 
equipped, ready to cast off and cruise/’ More be¬ 
cause I was interested in another man’s idea of com¬ 
plete equipment than because I thought that 28 ft. 
could encompass my requirements, I wrote for infor¬ 
mation. The specifications and blue prints which 
arrived a few days later embodied most of the ideas 
(Continued on page 134) 


130 


THE GALLEY GUIDE 


Cruising Equipment and Stowage of “Tinker” 

Equipment marked * was furnished by owner; all other 
items are standard equipment on Tinker , 


Item Stowage Space 

Navigating Equipment 


*5-lb. lead and line.... 
♦Aneroid barometer .... 

*Coast pilot. 

*Light and buoy list... 

♦Tide tables. 

♦Charts . 

♦Binoculars (2). 

Binnacle and compass. 

♦Small compass. 

♦Stop watch. 

♦Course protractors (2) 

♦Dividers. 

♦Log, pads and pencils. 


Hang beside cabin steps. 
Under cabin book shelf. 
Cabin book shelf. 

Cabin book shelf. 

Cabin book shelf. 

Over battens bet. carlines. 
Rack inside companionway. 
On wheel box. 

Under thwart in skiff. 
Hook inside companionway. 
With charts. 

Cabin shelf. 

Cabin book shelf. 


Deck Department 


♦Club pennants. 

♦Private signal. 

Ensign . 

Anchors, 25 and 53 lbs 
Anchor cable, 30 fath.. 
Anchor cable, 20 fath.. 

Mooring lines (2). 

Storm front curtain. .. 

Boarding ladder. 

Life belts (6). 

Fire extinguishers (2). 

Running lights. 

Bilge pump, hand. 

Fog horn. 

Fog bell . 

Boat hook. 

♦Emergency tiller. 

♦Spare paints. 

*^2 coil l /t n manila. 

Bucket. 

♦Can, 1 gal. (kerosene) . 
Swab . 


Over battens bet. carlines. 
Over battens bet. carlines. 
Over battens bet. carlines. 
Chocks on forward deck. 
Forepeak. 

Forepeak. 

Eye-spliced on bitts. 

Rolled under awning frame. 
Under cockpit, aft hatch. 
Under cockpit, aft hatch. 
Engine and galley bulkheads. 
Hung from cockpit beams. 
Hung from cockpit beams. 
Corner chock, stern locker. 
Bracket on main bulkhead. 
Chocks on forward deck. 
Slung under deck, aft. 

Rack aft of water tank. 
Under cockpit hatch, aft. 
Chock under deck, aft. 

Chock under deck, aft. 

Under starb’d cockpit hatch. 





































APPENDIX 


131 

* Flashlight .Corner chock, cabin shelf. 

Cockpit cushion.Stern seat. 

*Axe ...Over starboard gas tank. 

Skiff (11 ft.) and oars.Towed. 


Engine Department 


*Spare engine parts.... 

Starting bar. 

Tools . 

*Portable vise. 

*Bottle, battery water.. 
*Can, 5 gal. (cyl. oil).. 

^Tachometer, Elgin. 

*Motometer, Boyce. 

Ammeter. 

Oil pressure gauge.... 
Battery, 120 amp. hour 

*Battery syringe. 

Starter and generator. 
Electric lights (10)... 


Box under port cockpit hatch. 
Over port gas tank. 

Box on engine bulkhead, port. 
Clamped to cockpit beam. 
Corner chock, stern locker. 
Chock under deck, aft. 
Instrument board, bulkhead. 
Instrument board, bulkhead. 
Instrument board, bulkhead. 
Instrument board, bulkhead. 
Locker, step to cabin top. 
Locker, step to cabin top. 

Part of engine. 

Located as requested. 


Cabin Equipment 


*Striking ship’s clock. 

Broom . 

Dustpan. 

Brush. 

Whisk broom. 

Table, cabin and cockpit.... 

*Wind scoops and screens.... 

First aid kit. 

Stationery, marked. 

Mattresses (4). 

Blankets, heavy (4). 

Pillows (4). 

Sheets (18). 

Pillow slips (9). 

Bath towels (18). 

Hand towels (18). 

Wash cloths (9). 

Dish towels (9). 

Table cloths (3). 

Napkins (18). 

*Laundry bags (2). 


Under cabin book shelf. 

Clip on galley bulkhead. 
Locker, companionway steps. 
Locker, companionway steps. 
Locker, companionway steps. 
Erected in cabin, wings down. 
Stern locker. 

Shelf over wash basin. 

Cabin shelf. 

2 transoms, 2 pipe berths. 
Behind dropped pipe berths. 
Behind dropped pipe berths. 
Linen locker. 

Linen locker. 

Linen locker. 

Linen locker. 

Linen locker. 

Linen locker. 

Linen locker. 

Linen locker. 

Hang in corner, toilet room. 







































132 


THE GALLEY GUIDE 


The Galley Outfit and the Consumable Stores 


Cabin Equipment (Continued) 

Knives, plated (6).Galley drawer, lower. 

Forks, plated (6).Galley drawer, lower. 

Tablespoons, plated (6)-Galley drawer, lower. 

Teaspoons, plated (6).Galley drawer, lower. 

Tumblers (6).Rack in dish locker. 

Plates (12).Partition in dish locker. 

Soup plates (12).Partition in dish locker. 

Saucers (12).Partition in dish locker. 

Cups (6).Hooks in dish locker. 

Vegetable dishes (2).Shelf in dish locker. 

Platter (1).Shelf in dish locker. 

Cream pitcher (1).Shelf in dish locker. 

Sugar bowl (1).Shelf in dish locker. 

Salt shaker (1).Shelf in dish locker. 

Pepper shaker (1).Shelf in dish locker. 


Galley Equipment 

Mixing bowls (3).Galley cupboard. 

Fry pan, large, alum. (1) ..Galley cupboard. 

Fry pan, small, alum. (1) ..Galley cupboard. 

♦Baking pan (1).Galley cupboard. 

♦Biscuit pan (1).Galley cupboard. 

Omelet pan, hinged, alu. (1) . Galley cupboard. 
Saucepans, aluminum (2)... Galley cupboard. 

Kettle, aluminum (1).Galley cupboard. 

Coffee pot, aluminum (1).. Galley cupboard. 

Set knives (3).Galley drawer, upper. 

Can opener and corkscrew.. Galley drawer, upper. 

Cake turner.Galley drawer, upper. 

Basting spoons (2).Galley drawer, upper. 

Teaspoons (3).Galley drawer, upper. 

Ice pick.Galley drawer, upper. 

Measuring spoons (3).Galley drawer, upper. 

Tea strainer.Galley drawer, lower. 

Carving set.Galley drawer, lower. 

Stove, Galley Kook Kit.Stove space. 

♦Oven, Galley Kook Kit.Stove space, beside stove. 

Funnel and pump for stove. Stove space, beside stove. 

Dish mop.Hook over sink. 

Whetstone .Galley drawer, upper. 
































APPENDIX 133 


Miscellaneous Equipment 

*Oilskins (2 suits).Hooks in corner, toilet. 

^Rubber boots (2 pairs).Hooks in corner, toilet. 

*Shot gun...., .Rack over toilet door. 

*Pistol .Holster on for’d bulkhead. 

^Shells and cartridges.Cabin shelf. 

*Fishing tackle.Between cabin carlines. 

^Lloyd’s Yacht Register.Cabin book shelf. 

* Lloyd’s Flag List.Cabin book shelf. 


Personal Equipment of Party (4) 


Toilet articles.Partitioned shelf, toilet. 

Shore clothes.Hangers, toilet room, port. 

Suit cases (4).Stern locker. 

Cruising clothes.Hammock bags, cabin walls. 


Consumable Stores 

Gasoline (50 gals.).2 tanks under cockpit. 

Fresh water (25 gals.).Tank under cockpit. 

Ice (100 lbs.).Ice compartment, ice box. 

Cotton waste (10 lbs.).Stern locker. 

Brass polish.Locker, companionway step. 

*Distilled water (1 qt.).Bottle for purpose. 

*Hand cleaner.Galley cupboard. 

^Gasoline, cooking (5 gals.) .. Can for purpose. 

*Cyl. oil, engine (5 gals.)-Can for purpose. 

^Kerosene, lights (1 gal.).... Can for purpose. 

*Paints, 1 qt. of each used... Cans for purpose. 

*Soap powder.Galley cupboard. 

*Cake soap.Wash basin and sink racks. 

*Canned goods.Port transom locker. 

*Fresh vegetables.Shelf in ice box. 

*Meat.Shelf in ice box. 

*Butter.Shelf in ice box. 

*Milk.Shelf in ice box. 

*Dry vegetables.Starboard transom locker. 

*Bread.Oven. 

^Tobacco.Cabin shelf. 

*Toilet paper.Linen locker. 

^Miscellaneous groceries.Shelves in ice box. 

’’'Matches.Linen locker. 

































134 


THE GALLEY GUIDE 


to which I was clinging so tenaciously. Mr. Gray’s 
list of standard equipment tallied so closely with 
mine that hardly an item of importance except navi¬ 
gating equipment had to be added. Certainly it is the 
nearest thing to complete equipment which has yet 
been offered in a stock boat. I promptly placed my 
order for Tinker. 

In defense of civilized cruising as compared with 
the more popular practice of roughing it, it seems to 
me that cruising is too constant a joy to be confused 
with the back to nature urge of camping. Take it 
from one who has tried both ways, cruising civilized 
is the more enduring. Life on a subchaser cured me 
forever of anything but the maximum comfort ob¬ 
tainable afloat. Perhaps the reason why so many 
people live on fried and canned food while cruising 
is because they have neglected the art of cookery, 
than which nothing is more fascinating. Fresh food 
baked, roasted or stewed is more healthful and offers 
a better variety. There is no reason why, weather 
permitting, people cruising should not live up to the 
same standards of cleanliness, comfort and variety 
they demand at home. I do not deny the special 
limitations imposed on trans-Atlantic passages in 
small boats or on long coastwise cruises, but deplore 
the conditions found aboard the average summer 
cruiser, which has no excuse for being in a perpetual 
mess below decks, particularly as almost every night 
sees the hook dropped in protected waters. 

In the three respects which make possible living 
and cooking in comfort the Gray boat differs notably 
from the majority of power cruisers under 35 ft.: 
in accessibility, stowage space and equipment. 

Accessibility has always meant to me not only 


APPENDIX 


135 


room to get at a thing handily, but air to breathe 
while working and plenty of light on the subject. 
Those unfortunates who have squeezed through a 
narrow hatch to an unventilated space, to find, when 
they had disposed themselves over the timbers, that 
the pipe connection which they were after was so 
located that there was no room to swing a wrench, 
will appreciate the get-at-ability of Tinker. The 
space beneath the cockpit floor is equipped with 
screw-fastened battens over the floors. There is not 
a foot of the bilges either beneath the cockpit or in 
the cabin that is not accessible for cleaning and 
painting. Likewise, every pipe connection aboard is 
so located that it can be reached without requiring 
the services of a contortionist, with plenty of room 
to swing a wrench. The engine box, 9 in. in height, 
is removable, as are the two hatches, 5x2 ft., on 
either side, and the large midship hatch in the center 
of the cockpit abaft the powerplant, which is 4 ft. 
square. The latter is directly above the inside 
stuffing box, which makes possible adjustment of the 
packing while under way, a convenience compared to 
laying out over a tide. The back of the cockpit seat 
hinges forward to permit instant access to the rudder 
port, quadrant and tiller line turnbuckles, or to ship 
the emergency tiller in the event of the lines parting. 
The advantage of the hinged back will be appreciated 
by the man who has kneeled on a stern seat fighting 
to lift out the kind of seat back which slides in 
grooves and must be lifted level to prevent jamming. 
In order to make the stowage spaces equally accessi¬ 
ble by day or night electric light fixtures are located 
beneath the cockpit floor on each side of the engine, 
as well as in the galley, where they light the inside of 


THE GALLEY GUIDE 


136 

the icebox, linen locker and galley cupboard when 
the doors of these compartments are open. The stern 
locker is lighted by a dome light under the awning 
frame. Each lighting fixture is carefully placed so 
that light will not shine in the helmsman’s eyes. 

Not only in the matter of accessibility, but in the 
matter of utilizing space which is usually wasted, is 
the Gray boat out of the ordinary. There are certain 
items of equipment for which space is seldom pro¬ 
vided in small cruisers, yet as these items are always 
taken on cruises, the cockpit or cabin is sacrificed to 
a clutter which it is perpetually necessary to move 
from place to place. These items are spare five- 
gallon cans, oilskins, shore clothes, suitcases, linen, 
laundry and cruising clothing which is not being 
worn. Neither the living space of the cabin nor the 
cockpit of Tinker is ever used as a depository for 
equipment or supplies. There is truly a place for 
everything and everything in its place. Of the items 
enumerated the five-gallon cans are carried in chocks 
on the floor of the stern locker under the after deck. 
Here there is also dry stowage for four suitcases or 
one steamer trunk, in addition to the other equipment 
regularly assigned to this locker. In it there is 104 
cu. ft. of space, obtained by dropping the floor 16 in. 
below the level of the cockpit floor, and making the 
face of the stem seat a through bulkhead. The toilet 
room is sufficiently large and well ventilated to serve 
as a clothes locker. A rod for hangers is installed 
thwartships on each side of the door under the deck. 
Shore clothes are hung on the port side and oilers 
and rubber boots on the starboard. Lanyards lash 
the clothes against the bulkhead to keep them from 
chafing with the motion of the boat, a necessity dis- 


APPENDIX 


137 


covered by expensive experience. In the two for¬ 
ward corners of the toilet room are hung the laundry 
bags. Three grommets in the mouth of each bag 
hang from hooks in the corner and on each side to 
hold it open as a receptacle for soiled linen. Cruising 
clothes of the party are carried in two hammock bags 
4 ft. long slung from hooks against the cabin sides 
under the deck. Being only 12 in. deep and opening 
along the top by unhooking the grommets, they do 
not interfere with the upper berths at all. 

The equipment of Tinker is indicated in the ap¬ 
pended tabulation. Perhaps it will serve to suggest 
items which might otherwise be forgotten to people 
who are discovering in their first cruisers the delights 
of cruising. I have been criticized for preferring 
linen to oilcloth tablecloths, paper napkins, paper 
towels and the absence of sheets and pillow slips, yet 
never have I heard a word of protest from anyone 
who has cruised with the civilized influences which, 
owing to my personal eccentricity, if you like, they 
have found in my boats. There is more fun and less 
work in having a boat at all times orderly and ship¬ 
shape, just as there is more enjoyment in a well 
cooked, varied diet, and comfortable, well appointed 
berths than there is in living in a perpetual mess with 
haphazard meals produced from cans or in a frying 
pan. 

Now for a word about the detail without which 
all other advantages in a small cruiser, or a large one, 
lose their charm: screened ventilation. To obtain at 
all times sweet, untainted air in a motor cruiser the 
engine must not only be completely segregated from 
the cabin, but the engine space must be so ventilated 
by a passage of air that no smell of engine vapor 


THE GALLEY GUIDE 


138 

reaches the cockpit. This is accomplished in Tinker 
by the installation of the engine aft of a water-tight, 
vapor-proof bulkhead which separates it completely 
from the cabin. Two cowl ventilators erected above 
the cabin top carry a strong draft beneath the cock¬ 
pit floor, which has its exit through a mushroom 
ventilator in the stern deck which is of greater area 
than the air inlet pipes combined. The engine itself, 
being completely enclosed, does not make much more 
vapor than is sucked from the crankcase by the car¬ 
bureter intake. What vapor there is leaves by the 
stern and is only noticeable when the speed of the 
boat before the wind is the same as the velocity of 
the wind. The cabin obtains through ventilation by 
leaving the hatch over the toilet room, which is 
hinged on the after side, sufficiently open to cause 
a passage of air augmented by the scoops in the port- 
lights. Every aperture in the cabin, including the 
companionway, is equipped with copper screens. 
No amount of mosquitoes can daunt Tinker. 

There are various wrinkles in connection with 
gasoline feed and other mechanical details which are 
incorporated in Tinker which have no place in an 
article on equipment and stowage, but which con¬ 
tribute to safety, comfort and peace of mind. 

After years of cruising the real joy of the sport 
comes from pride in acquired experience, and ability 
to explore new waters in confidence, free from the 
cares and annoyances of makeshifts of all sorts. 
Tinker is not the boat for long deep-sea cruises, but 
as a comfortable and mobile summer home for coast¬ 
wise explorations she leaves little to be desired. 
And she is an inexpensive stock boat! 


INDEX 



Recipe 

Page 


Number 

Number 

Apple pie . 


38 

Apple sauce . 


35 

Asparagus . 

. 934 

87 

Asparagus salad . 


72 

Bacon . 


53 

Bacon and apple . 


53 

Bacon and eggs . 


42 

Bacon and tomato . 

. 603 

54 

Baked apples . 


39 

Baked bananas . 


40 

Baked beans . 


82 

Baked fish . 

. 302 

46 

Baked macaroni . 

. 932 

87 

Baked potatoes . 

. 905 

81 

Baked spaghetti . 


83 

Baking powder biscuits . 

. 1 

28 

Bananas, baked . 

. 109 

40 

Bass . 

. 311 

49 

Beans, baked . 


82 

Beans, string . 

. 9H 

83 

Beef, roast . 


59 

Beef stew . 

. 644 

70 

Beets . 

. 942 

88 

Beverages . 


95-97 

Blueberry muffins . 

. 3 

29 

Blueberry pie. 


39 

Boiled chicken . 


60 

Boiled eggs . 


4i 

Boiled fish . 

. 315 

50 

Boiled onions .. 

. 948 

89 

Boiled potatoes . 


81 

Boston brown bread .. 


29 

Bread .. 


34 

Breads, biscuits, etc. 

. I-I3 

28-35 

Bread pudding . 


36 

Brussels sprouts .. 

. 943 

88 


139 






































140 


INDEX 


Recipe Page 
Number Number 

Brown gravy, beef . 619 59 

Brown gravy, chicken . 624 63 

Buckwheat cakes . 10 33 

Cabbage. 944 88 

Cake . 8 32 

Carrots . 945 89 

Cauliflower . 946 89 

Cauliflower soup . 807 77 

Celery . 947 89 

Celery and apple salad. 702 73 

Cereals . 1001-1004 90-91 

Cheese eggs . 216 44 

Cherry pie . 107 39 

Chipped beef in cream.. 604 54 

Chicken, boiled (fowl) . 621 60 

Chicken, creamed on toast . 611 56 

Chicken croquettes . 612 56 

Chicken fricassee . 622 62 

Chicken, fried . 623 63 

Chicken pie . 643 69 

Chicken, preparing for cooking . 621 60 

Chicken, roast . 624 63 

Chicken salad . 712 74 

Chocolate (beverage) . 1201 95 

Chocolate sauce . 1104 93 

Chops, lamb. 610 56 

Chops, pork . 625 64 

Chowders . 802-804 75-76 

Clam broth . 801 74 

Clam chowder. 802 75 

Clams. 308 48 

Cocoa . 1202 96 

Cods’ tongues and sounds, fried. 307 47 

Coffee . 1203 96 

Coleslaw . 703 73 

Cookies . 4 30 

Corn bread. 5 31 

Corn chowder . 803 75 

Corn meal mush, cereal. 1001 90 

Corn meal mush, fried . 902 80 

Corn on cob . 918 85 

Corn, scalloped . 909 82 

Corn soup. 806 77 













































INDEX 


141 

ge 

Number Number 

Creamed chicken . 611 56 

Creamed corn soup . 806 77 

Creamed eggs . 205 41 

Creamed potatoes. 908 82 

Cream sauce . 1103 92 

Curried meat with rice . 618 59 

Curry (fish or lobster) . 317 51 

Devilled eggs . 217 45 

Dressings, salad . 1101-1102 91-92 

Duck, domestic . 626 64 

Duck, wild . 401 51 

Dumplings . 644 70 

Egg plant . 949 90 

Eggs. 201-218 40-45 

Eggs, Benedict . 215 44 

Eggs and rice . 201 40 

Egg sauce. mo 94 

Eggs scrambled with asparagus . 202 40 

Fish . 301-318 45-51 

Fish balls . 303 46 

Fish chowder . 804 76 

Fish curry . 317 51 

Fish pie. 304 47 

Forequarter of lamb . 634 67 

Frankfurters in bacon . 613 57 

French dressing . 1101 91 

French toast ... 9 33 

Fricassee of chicken . 622 62 

Fried chicken . 623 63 

Fried corn meal mush . 902 80 

Fried eggs . 206 42 

Fried fish . 301 45 

Fried hominy. 902 80 

Fried onions . 920 85 

Fried oysters (or clams) . 2 >i 6 5 ° 

Fried potatoes . 904 81 

Fried scallops . 3 : 8 5 1 

Fried sweet potatoes . 916 84 

Fruit salad . 704 73 









































142 


INDEX 


Game . 

Gingerbread .. 

Goose, domestic . 

Goose, wild . 

Gravy.. 

Gravy, beef . 

Gravy, chicken .. 

Ham and eggs . 

Ham, roast . 

Ham slice, fried. 

Hamburg steak. 

Hard sauce . 

Hash . 

Hashed browned potatoes 
Hashed in cream potatoes 

Hollandaise sauce . 

Hominy (cereal) . 

Indian pudding . 

Irish stew. 

Junket . 

Lamb chops . 

Lamb forequarter . 

Lamb leg, roast . 

Lamb minced on toast ... 

Lamb saddle . 

Lettuce salad . 

Liver and bacon . 

Lobster, boiled . 

Lobster chowder. 

Lobster curry . 

Lyonnaise potatoes . 

Macaroni, baked. 

Macaroni, boiled . 

Mayonnaise . 

Meat pie . 

Meats. 

Minced lamb on toast .. 

Muffins .. 

Mush . 


Recipe 

Page 

Number 

Number 

401-402 

51-53 

6 

3 i 

629 

65 

402 

53 

1105 

93 

619 

59 

624 

63 

207 

42 

631 

65 

605 

54 

614 

57 

1109 

94 

615 

58 

903 

80 

908 

82 

1114 

95 

1002 

90 

104 

36 

632 

66 

105 

37 

610 

56 

634 

67 

633 

66 

607 

55 

635 

67 

705 

73 

606 

54 

310 

49 

812 

79 

3 i 7 

5 i 

907 

82 

932 

87 

919 

85 

1102 

92 

645 

71 

601-646 

53-71 

607 

55 

7 

32 

1001 

90 









































INDEX 


143 


Mutton, leg . 

Mutton and rice scalloped 
Mutton, saddle . 

Oatmeal. 

Omelet. 

Onions, boiled . 

Onions, fried . 

Oysters (pigs in blankets) 

Oysters, scalloped . 

Oyster stew. 

Parsnips . 

Peas, green . 

Peas, split . 

Pie, chicken . 

Pie, meat . 

Pies (pastry) . 

Poached (dropped) eggs . 

Pork chops . 

Pork, roast. 

Pot roast of beef . 

Potato omelet . 

Potato salad. 

Potatoes, baked . 

Potatoes, boiled . 

Potatoes, fried . 

Potatoes, hashed browned 
Potatoes, hashed in cream 

Potatoes, Lyonnaise . 

Potatoes, roast . 

Prune pie . 

Prunes, stewed . 

Quick soup . 

Rice . 

Rice and mutton scalloped 

Rice and tomato. 

Rice omelet . 

Rice pudding . 

Roast beef . 

Roast chicken . 

Roast ham . 


Recipe 

Page 

Number 

Number 

637 

67 

608 

55 

638 

68 

1003 

90 

210 

43 

948 

89 

920 

85 

305 

47 

309 

48 

805 

77 

921 

85 

922 

86 

923 

86 

643 

69 

645 

7 1 

107 

38 

209 

42 

625 

64 

639 

68 

620 

60 

213 

44 

707 

73 

905 

81 

906 

81 

904 

81 

903 

80 

908 

82 

907 

82 

935 

87 

107 

39 

102 

36 

811 

79 

901 

80 

608 

55 

933 

87 

212 

43 

106 

37 

619 

59 

624 

63 

631 

65 










































144 


INDEX 



Recipe 

Page 


Number 

Number 

Roast lamb. 


66 

Roast pork . 

639 

68 

Roast potatoes . 

935 

87 

Roast veal . 


69 

Saddle of mutton (or lamb) .... 

635 

67 

Salad dressings . 


91-92 

Salads . 


72-74 

Sally’s graham bread . 

13 

35 

Salmon . 

.... 312 

50 

Salmon bisque . 

808 

78 

Salmon salad . 


74 

Sardines fried on toast . 

.... 306 

47 

Sauces . 


91-95 

Sausage roll. 

646 

71 

Sausages . 


56 

Scalloped mutton and rice . 

608 

55 

Scalloped corn . 

909 

82 

Scallops, fried . 

.... 318 

5 i 

Shirred (baked) eggs . 

.... 214 

44 

Soups .. 


74-80 

Soup, quick . 

811 

79 

Soup stock . 


78 

Spaghetti and tomato . 

917 

85 

Spaghetti, baked . 


83 

Spaghetti, boiled. 

913 

83 

Spaghetti and chicken, baked ... 

_ 617 

58 

Spinach .. 

914 

84 

Squash. 


86 

Steak . 

616 

58 

Steamed clams . 

.... 308 

48 

Stew, beef . 


70 

Stew, Irish . 


66 

Stewed prunes . 


36 

String bean salad . 


74 

String beans . 


83 

Stuffings . 


93 

Sweet potatoes, boiled . 


84 

Sweet potatoes, fried . 


84 

Tartar sauce . 


94 

Tea . 


96 

Tomatoes . 


86 

Tomato omelet . 


43 












































INDEX 


145 



Recipe 

Page 


Number 

Number 

Tomato salad .. 


74 

Tomato sauce . 


94 

Tomato soup . 


78 

Tongues and sounds, fried . 

. 307 

47 

Tuna .. 

. 3 i 4 

50 

Tuna salad . 

. 7 11 

74 

Turnips . 

. 931 

87 

Vanilla sauce. 


93 

Veal, leg . 


69 

Veal, loin . 


69 

Vegetable omelet . 


45 

Vegetables . 

. 901-949 

80-90 

Vegetable salad . 


73 

Wheat cakes . 


34 

Wheatena . 


9 i 

White sauce. 


95 

Wild duck . 


5 i 

Wild goose .. 


52 


































I 











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